Slow Cooker Mexican Corn on the Cob

When my husband was a teenager, he lived in the great heartland state of Ohio. He lived in a fairly small town that was full of small town perfection. He even worked on a farm. A sweet corn farm to be exact. I have heard many times about him driving the tractor, singing some country song while working, and the glories of fresh corn on the cob. Seriously, don't get him started on fresh corn. He will declare at least once that if it is fresh enough, the best way to eat it is raw right off the stalk. He is also adamant that cooked corn on the cob should be almost as crunchy as the fresh stuff. He has a few opinions on the matter of corn on the cob if you couldn't tell. So when I declared (I can do my own declaring after all) that I was testing out a new recipe that would involve corn on the cob, he looked at me skeptically and inquired how I was going to be cooking this corn. "Why, in the crock pot." I sweetly replied. He pretty much grunted in disbelief. Ya, well I will show you. Show him I did. This corn was off the charts good. Plus it was a combo of two of my favorite things, Mexican Corn on the Cob and the ease of cooking in a crock pot. After one bite from Husband (aka the corn on the cob professional), he declared, "Hey, that is pretty good. I am pleasantly surprised." He then ate several ears. That my friends is what I call success. So here is the low down on how to make your very own Mexican Corn on the Cob in the slow cooker.

 

Buy and husk the corn. Get ready the right amount of foil sheets (long enough to wrap up a corn cob), chili powder, Cotija cheese, finely chopped fresh cilantro, and butter or mayonnaise.

   

 I will say, after trying both butter and mayonnaise I lean a little more towards mayonnaise but the kiddos liked the butter. You can use either.

 

Place a piece of corn on a sheet of foil. Spread a healthy amount of mayo or butter on the top of the piece of corn. AND by healthy I mean a lot, not actually healthy. Sprinkle the chili powder, cheese, and cilantro on top.

 

Wrap the corn on tight and snuggly, so that water used in the crock pot does not get in.

 

Add 1/3 cup water into the bottom of a slow cooker. Place the foil-wrapped corn into the slow cooker. Mine holds six ears of corn. Cover and cook on high for 2 hours. Remove from slow cooker with tongs and unwrap one beautiful ear of corn. Sprinkle with a little more cheese, some salt, and squeeze some fresh lime juice over the top. Then dive right in.

 

You will be pretty happy that you did. Plus it will be sure to silence the harshest corn on the cob critics. Mostly because they will be too busy inhaling this delightful Mexican Corn on the Cob.  

Potato Cheddar Sausage Soup: Slow Cooker Saturday

Every Fall something momentous happens. Soups get introduced back into our menu. I feel like every Fall when this happens, I gush and gush about my love for soups. I then in turn talk about how my family (curse them) do not love soup as much. It really is uncool.

Well I am not going to talk about that this Fall. I am just going to talk about this oh-so-good Potato Cheddar Sausage Soup.

First, it is a soup.

Win.

Second, it is made in the slow cooker. Might I just add, welcome back Slow Cooker Saturday (at least for this week. Wink. Wink.).

Win.Win.

Everything but the cheese and the corn goes into the slow cooker and it just sits there and makes your house smell awesome all day.

I love when a soup is light and hardy all at the same time. Sometimes chowders feel too heavy, but my boys don't always appreciate a broth heavy soups, you know because they are strapping young men and all. This Potato Cheddar Sausage Soup is the perfect happy medium.

Happy soup making weather! Er, uh, I mean happy Fall.

print HERE

Slow Cooker Chicken and Wild Rice Soup

I know, I know, it isn't really soup weather anymore. Unless you live in Idaho and then it is soup weather sporadically off and on until the end of June. You know it could be 70 one day and then snowing two days later.

We like variety around here. Well, we don't really like it but we don't really have a chance. So we are going to pretend that we like it.

The best thing about crazy weather ...

I don't have to pack away my sweaters.
I can have soup 9 months out of the year.

So yes, I made soup. The weather was just chilly enough that I hopped on that train and whipped up this soup. I had bookmarked several different recipes and did a little remix and I came up with this recipe. The end result was super dreamy and warmed me up perfectly on such a chilly day.

One of my little secret weapons in this recipe is the use of boxed wild rice.

The great thing about using a boxed wild rice is that there is a spice packet inside. That little add umph is so special. Special and fantastically yummy.

So if you have some uncharacteristically chilly days, make yourself some of this soup. If you want this soup and it is not chilly where you live, crank up the AC, pretend it is a chilly day, and make some soup. Oh and of course you need some of this crazy easy Dutch Oven Artisan Bread on the side.

Eat up and hey, thanks for stopping by another Slow Cooker Saturday.

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Slow Cooker Beef Stroganoff

You know those meals from your childhood that you will always remember? You know how some of them are good memories and some of them are bad memories (tater tot casserole, I am talking to about you).

Well beef stroganoff is one of the beloved meals, right up there with won tons and taco casserole. There is something about beef and sauce over noodles. Double YUM.

A few weeks ago, I had realized I had never made stroganoff for my kids. Hang my head in shame now. I was kind of baffled how I had yet to make one of my favorite childhood dishes for my own kids. I mean I do like them and all.

Thinking on it, I realized that sometimes I am so focused on making all the new Pinterest recipes that I forget about the tried and true, time-tested ones.

Do you ever find yourself doing that same thing?

So in order to rectify my cooking atrocity, I put beef stroganoff right on the menu. I did change it up a bit from my childhood version. Don't worry, it is just as good. I used beef strips instead of ground hamburger and I popped it in a slow cooker to let it simmer all day long.

My house smelled grand all day. The kids LOVED it. Plus for a second I was transported to  my 12 year old self. A few demanding, "MOM!"s and I was right back.

I didn't mind because I still had my beef stroganoff.

The hungry people at your dinner table will love every last bite of this meal.

**add the Worcestershire sauce in with the beef broth**

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Slow Cooker Chicken Pot Pie

Life has been crazy busy around here. Okay, so it is always crazy. However, it just seems to have an extra dose of crazy around here. Things especially get hairy around the time the kids get home from school. Most days it feels a little like a snowball rolling down a massive mountain picking up speed as it goes, taking out trees, moose, rocks, and humans in it way. By trees I mean me. By moose, I mean me. Basically, all of the above, I mean me.

Charming story Larissa, why are you sharing? Good and valid question.

The answer comes down to this: most days if dinner isn't quick and easy and/or already pulled together that means we are having breakfast for dinner.

AKA if it isn't in a slow cooker, then eggs and toast it is. I exaggerate a tad. Sometimes we have tacos.

Since the good old slow cooker has been getting some use, I decided it was time I share a slow cooker recipe here and there. Remember when I would share a slow cooker recipe every Saturday. Remember when it was called Slow Cooker Saturday. 

We had this Slow Cooker Chicken Pot Pie a few weeks ago. Traditional chicken pot pie is delightful. However, it can also be time intensive to make. I refer back to that whole no time thing I was previously talking about.

Ain't nobody got no time for that. Any one tired of that line yet? Obviously I am not.

This Slow Cooker Chicken Pot Pie is packed with flavor and it is so simple to throw together.

The filling is made in the slow cooker. Just before the filling is done you pop refrigerator biscuits in the oven. When the filling is done you top with one or two biscuits. You can even sprinkle some shredded cheddar cheese on top if you are feeling wild and crazy.

Slow Cooker Banana Walnut Oatmeal

Welcome to Slow Cooker Saturday! Today I am sharing a recipe for this Slow Cooker Banana Walnut Oatmeal.

I am trying to get better at eating breakfast. By eating breakfast, I mean eating an actual meal instead of eating part of a banana or a small cup of yogurt. I have never been a huge breakfast eater. Part of that is time, but the majority of the reason is that I have had the mind set that starting off my day with SO much food is a calorie nightmare.

As I have gotten older, I have tried really hard to break this train of thought. After all, it isn't the quantity as much as the quality of what I start my day off with. I have tried to realize that breakfast is actually really, really necessary. Especially if I am fueling my body with good foods.

There is a growing list of breakfast foods that I am starting to really love.

Oatmeal is one of them. Oatmeal is hardy and filling. Plus it is also really versatile. This Slow Cooker Banana Walnut Oatmeal I am particularly fond of because it includes two of my favorite healthy ingredients--bananas and walnuts. Yum. The steel cut oats add a nuttiness that I love. This is a warm and wonderful way to start off the day.

This particular recipe is a slow cooker recipe. You can throw everything in the night before and set the automatic timer to have it all ready for the morning. Or you can make it the day before and store it in the fridge. This Slow Cooker Banana Walnut Oatmeal last for up to four days in the fridge and is easily reheated. Just add a little milk if necessary.

Once the oatmeal is ready, I scoop it into a bowl and I add some fresh slices of bananas, a handful of walnuts, and a sprinkling of brown sugar. Man was this yummy.

Here is to healthy, hardy, and yummy breakfasts. Do you have healthy breakfasts that you make all the time? Please share. Add this Banana Walnut Oatmeal into your rotation. Your family will love it.

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Slow Cooker Macaroni and Cheese

Welcome to another Slow Cooker Saturday. Today I am sharing our most favoritest kid friendly comfort food--Slow Cooker Macaroni and Cheese.

My Little Men love, love, LOVE macaroni and cheese. In a pinch, we go for the every familiar blue box. While that little blue box is just fine, homemade macaroni and cheese is WAY better. My boys are always amazed with how much bigger the macaroni noodles are in homemade versus the box. They kind of think I am magical.

Who am I kidding? I am. Ha. Okay maybe I am not the magical one, this Slow Cooker Macaroni and Cheese is the magical one.

This recipe is cheesy, creamy, and full of traditional flavor. This mac and cheese is great right as is it done and it is glorious reheated. That is a full on stamp of approval from me, since I am not a left over fan.

All my kids loved it. They did keep asking me why it wasn't bright orange like boxed versions. I didn't have the heart to explain chemical coloring and all that jazz. I just told them the box had color added, but we had flavor.

I am pretty sure they didn't understand. That didn't keep them from scarfing it all down though.

So win for me. Win for them. Win for everyone.

This Macaroni and Cheese is perfect for a chilly day, a busy school day, or really any day you are hungry and want something yummy. In my case, that is any day. Ha.

Happy blustery day to you all. Enjoy yourself some ooey gooey Slow Cooker Macaroni and Cheese.

Love ya!

 

printable recipe HERE

*cook on low*

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Spicy Cashew: Slow Cooker Saturday

I cannot take credit for these delightfully yummy cashews. This recipe comes to you thanks to The Hubs. Over a month ago The Hubs came home with a bag full of cashews from the bulk section of our favorite grocery store. He declared he was making Slow Cooker Spicy Cashews.

Okay husband. That sounds great. Scratch that. That sounds delicious.

This guy I am married to often introduces me to the yummiest food. However, not matter how hard he tries, I am never going to willing eat peas. Sorry dude.

Back to the cashews. These cashews has just the right amount of kick. The spices work together for this great smoky heat. And even though I know it shouldn't matter, the spices also give the cashews the prettiest color.

These cashews are done and ready to eat in under an hour and a half. They also store great. These cashews also make a great gift. Put them in a mason jar. Add a label. Write a note. You know something like, "We are nuts about you." You know how I like a gift with a cheesy saying.

Get Printable Recipe HERE

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Potato Corn Chowder: Slow Cooker Saturday

Welcome to the long awaited revival of Slow Cooker Saturday. I have been meaning to bring it back for months and months and months, but obviously I couldn't get my act together.

However, I knew when I made this warm your belly Slow Cooker Potato Corn Chowder I had to bring Slow Cooker Saturday back to life.

This chowder is completely family friendly. All my boys devoured it. The heaping serving of bacon thrown on top of the soup probably helped their love a little bit. Just a little bit. Oh bacon. On Instagram (you know you want to follow along @larissa_anotherday) I referred to this as bacon with a side of soup. Ha. That is how we do things around here.

This soup is easy to throw together and is altogether so very yummy on a cold day.

You will not be sad you made this soup.

Okay, now to the recipe.

First, I am trying something new with how I get recipes to you. Since I am still in the dark ages and still use blogger I do not have access to a recipe widget that will make printing recipes easier for you. I am fully aware that makes getting recipes from my site more than a little annoying. So until I make the big girl step to switch over to Wordpress and to actually install a .com, I have come up with a format allowing you, the reader, to have a print friendly recipe.

I am going to offer the recipe in a jpg and pdf form. So you can either right click on the photo of the recipe and save it OR you can click the PDF link. The choice is yours. Either way, you will have a printable recipe.

Hope that makes life a little easier. Let me know what you think. LOVE YA.

Get printable recipe HERE

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Barbacoa Tacos: Slow Cooker Saturday

We really like tacos at our house. Like really, really, REALLY.

While I love a good traditional taco along with the next gal, I grow a little weary of having them every time we want tacos.

That means a little variety is in order.

So far some of the varieties we have loved are Shredded Chicken Tacos and Shredded Beef Tacos. Yum!

This new variety, Barbacoa Tacos, is equally delightful.

I will be truthful that they are a wee bit on the spicy side. That is due to the delightful chipotle peppers that go into it. So you can either adjust it to make it less spicy, you can slather them in sour cream and guac, or you can make the kiddos some quesadillas while the adults scarf down on the Barbacoa Tacos.

Anyway you choose to serve them up, you should. Every one needs a little fiesta once in awhile.

Just add pico, some guac, and an indulgent helping of tortilla chips. Oh, and if you want, open up a yummy Mexican soda. After all, it is a fiesta, even if it is just a fiesta at the dinner table.

Seriously. Yum.

I insist you make these. I mean, I don't want to be pushy, but really I am just looking out for your taste buds. They should really get to experience these.

Ole'.

Slow Cooker Barbacoa Taco
adapted from Top Secret Recipes

4 pound chuck roast
2 Tablespoons vegetable oil
1/3 cup apple cider vinegar
3 Tablespoons lime juice
2-3 canned chipotle chiles (or less for less spice)
2 teaspoon minced garlic
1 Tablespoon ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
1/2 teaspoon  ground cloves
3/4 cup chicken broth
3 bay leaves

tortillas
cheese
lettuce
pico de gallo
guacamole
sour cream

Make an adobe sauce by combining the vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt, and cloves in a blender until smooth. Set aside.

Trim excess fat off of the roast. Heat oil in a Dutch oven or large skillet over medium heat. Sear the roast on each side until browned, about 3-4 minutes a side. Transfer the roast to a slow cooker. Pour the adobo sauce over the meat. Next pour in the chicken broth and add in the bay leaves.

Cover and cook on low for 6-7 hours.

Take out and shred. Skim the fat off of the liquid. Add the meat back into the liquid. Cook another 30 minutes with the lid off.

Serve over tortillas with the toppings of your choice.

Enjoy!

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Slow Cooker Tomato Basil Soup {Slow Cooker Saturday}

Welcome to Slow Cooker Saturday! Would you like a side of soup with your grilled cheese croutons? Sounds good to me.

Er..I mean a side of grilled cheese croutons with your soup. Yeah, that is what I meant.

Either way, both the soup and the grilled cheese croutons are kind of fabulous.

At our house we love ourselves some tomato soup and grilled cheese sandwiches. I really wanted to try and make a snazzier version of our typical open a can tomato soup. Yes, I just said we like our tomato soup from the can. I am not ashamed of it.

Back to the snazzy version of tomato soup. I decided to try a tomato basil version that you can make in the slow cooker, and then I got all crazy and I decided that grilled cheese croutons were needed.

The tomato soup just hung out all day in the slow cooker making my house smell divine.

Once it was ready and just waiting to be eaten, I whipped up some grilled cheese croutons. I highly recommend making these if you make this soup. They are kind of like soul mates and it would be cruel to keep them a part.

I like to make our grilled cheese sandwiches with this extra divine and extra special gourmet butter.

Chef Shamy Gourmet Garlic Butter is kind of ridiculous. It should probably be a part of your life immediately.

To make the grilled cheese croutons, simply gather up some good old white bread, some American cheese slices, and this butter.

Drop a spoonful of butter into a hot skillet.

Once it melts add in the bread and cheese (in sandwich form of course). Cook one side until golden brown. Add in a bit more butter and then flip the sandwich and cook the other side until it is golden and the cheese is melted.

Keep on making sandwiches. I recommend making one per person.

Then cut the sandwiches up in cubes. Give them time to set out and dry a bit. Only for like 15-20 minutes. I set them on a cookie sheet and just let them get dry and a teeny bit crunchy. You can let them set out longer, but I like mine still a little chewy.

Now they are all croutony and ready to go on top of some Slow Cooker Tomato Basil Soup.

YUM!!

Slow Cooker Tomato Basil Soup
adapted from 365 Days of Slow Cooking

1 onion, diced
1 teaspoon minced garlic
3 Tablespoons olive oil
1/3 cup flour
1/4 cup fresh chopped basil
1 teaspoon dried oregano
2 Tablespoons caramelized tomato paste**
2 28oz cans of crushed tomatoes
4 cups chicken broth
1 Tablespoon honey
1 teaspoon salt
1 cup of heavy cream
salt and pepper to taste

**To make the tomato paste, saute 1 8oz can of tomato paste in a skillet with 1 Tablespoon of olive oil. Saute the tomato paste until it reduces slightly and turns a deep red.

Heat up some olive oil  in saute pan. Add in diced onion into the pan and cook until translucent, about 3-4 minutes. Add in garlic, basil, and oregano and cook for another minute. Slowly stir in flour and cook for another minute while stirring constantly.

Take off the heat and transfer it to a slow cooker. Add in the tomato paste, crushed tomatoes, broth, honey, and salt. Stir and cover. Cook on low for 5-7 hours.

Remove the lid and turn to high. At this point, use an immersion blender and blend the soup until it is smooth and creamy. Add in the heavy cream. Add salt and pepper to taste. Cook for another 10 minutes on high without the lid.

Serve in a bowl topped with grilled cheese croutons.

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Slow Cooker Thai Peanut Beef {Slow Cooker Saturday}

So today might be one of those posts, where not much is written in the actual post has to do with the recipe itself. Don't get me wrong the Slow Cooker Thai Peanut Beef is super yummy. A little bowl of goodness. Sweet and savory, with just the right amount of spice. The beef and the peanut butter are kind of crazy together. Like long lost high school sweethearts who find each other after 20 years, and after finally reuniting run hand in hand through a field of daisies.

Yeah, something like that.

Speaking of fields of daisy. I have the hand holding sweetheart thing taken care of. Alas, I do not have the field of daisies. Winter has been long. I am really excited to see some daisies. Heck, I would love to see a green blade of grass.

That seems romantic, running hand in hand through blades of grass. Not really, so I take it back. I just want the daisies.

I am grateful for the sun. Luckily we do see it on a regular basis. So I'll try not to have a wah-fest about the still bitter temps. Glass half full.

Or should it be bowl half full. Half full of Thai Peanut Beef, because you already scarfed down half of your serving.

See how I did that. Thai Peanut Beef to daisies back to Thai Peanut Beef. Yeah, I am good like that.

I am good like a big old bowl of Thai Peanut Beef.

Haha! Guess I ended up talking more about this recipe then I thought I would.

Couldn't be helped, it was just that good.

Almost as good as running hand in hand with The Hubs through a field of daisies. I probably should point out that I can't actually see The Hubs running through a field of daisies. Mayhaps a stroll on the beach would have been a better and a little more manly.

Basically, nothing is as good as running hand in hand anywhere with The Hubs. Ahhhhh. Yes, yes, very sweet. Sweet but true.

But this Thai Peanut Beef is pretty darn good

Give the recipe a whirl. Then go running through a field of daisies. Okay I am all done with the daisies.

Slow Cooker Thai Peanut Beef

Ingredients:
1 1/2 pounds of thinly sliced flank steak, or stir fry meat
1/2 cup beef broth
1/4 cup creamy peanut butter
1 Tablespoon soy sauce
2 Tablespoons brown sugar
1 Tablespoon chili garlic sauce
1 Tablespoon canola oil
crushed peanuts
sliced green onions

Heat the oil in a saute pan over medium high heat. Sear the meat until browned, about 3-5 minutes. Drain the meat and put the meat in the slow cooker.

Combine the beef broth, peanut butter, soy sauce, brown sugar, and chili garlic sauce in a bowl. Whisk everything together. Pour over the beef in the slow cooker.

Cook on low for 4-5 hours. The sauce will be a little thicker and there will be some caramelized portions. Stir once more.

Serve over steamed rice and top with crushed peanuts and sliced green onions.

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Slow Cooker Chocolate Pudding Cake {Slow Cooker Saturday}

 

"Dad is great. Makes us chocolate cake!"

I love Bill Cosby. By the way, the above little jingle was from a Bill Cosby skit. Just in case you didn't know that and were perplexed over my sudden declaration of love for Bill Cosby.

I watched The Cosby Show pretty regularly as a kid. Remember when nighttime TV was kid friendly? That was good TV. I really miss it. I think it would be rather grand to watch a TV show with my kids. A little Full House or maybe some Family Matters. 

Sigh. Good times. I know there are still some shows that are kid friendly, you know like Phinneas and Ferb. Still they are really hard to come by.

I digress.

This all started with some chocolate cake, a little jingle and some love for Bill Cosby. So basically what you really need to know is that this all started with chocolate cake.

A Slow Cooker Chocolate Pudding Cake to be exact.

A gooey, chocolatey, rich, and velvety chocolate cake to be more exacter (totally made up my own word). Which is all the more delightful because it cooks itself up in the slow cooker. Glory be.

The ingredient list isn't too long. You probably have everything in your pantry, except maybe the Dutch processed cocoa powder. Trust me friends, you will want to use Dutch processed cocoa powder--don't use the regular stuff. I do happen to know from experience. The taste is drastically different. By different I mean it goes from inedible and trash worthy to glorious and dish me up the biggest serving possible please.

I have said before that I am not a huge fan of chocolate cake. The Chocolate Sheet Cake  I made a while back until now had been the only chocolate cake I liked. This of course is not including brownies, which I love dearly. Yes I just said I dearly love brownies, like they were my grandma.

Now I can add this Slow Cooker Chocolate Pudding Cake to the Chocolate Sheet Cake. Both of them are good for completely different reasons. I will be honest, both of them remind me of different aspects of a brownie...which is probably why I love these cakes so much.

Serve it warm. Serve it room temperature. Serve it cool from the fridge (that is The Hubs' fav). Basically just serve it up. You won't be sorry.

Slow Cooker Chocolate Pudding Cake
adapted from America's Test Kitchen Slow Cooker Revolution

Print Recipe

Ingredients:
1 cup flour
1 cup sugar
1/2 cup Dutch processed cocoa powder
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
4 Tablespoons butter, melted cooled
1 egg yolk
2 teaspoon vanilla
1/2 cup milk chocolate chips
1 cup boiling water

whipping cream (optional)

Line the back side of the slow cooker with an aluminum foil collar. Make the collar by layering two sheets of aluminum foil that measure about 16" long. Fold over each other in thirds, so that you end up with a 6 layered foil rectangle measuring about 4" by 16". Press the foil collar to the the backside of the slow cooker. Make sure that the foil collar does not reach the top of the slow cooker. Spray with cooking spray.

Whisk the flour, 1/2 cup sugar, 1/4 cup cocoa, baking powder, and salt together in a bowl. In a smaller bowl, whisk together milk, melted butter, egg yolk, and vanilla. This mixture might clump up a bit. That is okay. Add this mixture to the flour mixture, stirring until just combined. Fold in the chocolate chips. The batter will be sticky and stiff.

Scrape the batter into the slow cooker and spread the batter to the edges.

Mix the rest of the 1/2 sugar and 1/4 cup cocoa powder. Sprinkle the mixture over the batter in the slow cooker.Slowly pour the boiling water over the top. Do not stir. Cover and cook on high for 1 1/2-2 hours. Cake is done when the top looks a little cracked and the sauce is bubbling.

Remove foil collar and let the cake sit for 10 minutes before serving.

Top with a dollop of whipped cream if desired.

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Asian Lettuce Wraps {Slow Cooker Saturday}

 

Since we have moved from a suburb by a big city to a small town that is the big city, I find myself missing a few things. Now, don't get me wrong, there are a lot of things I love. Maybe I should list a couple of those so I don't seem all Negative Nelly.

Things I love about living in a small town:

-really friendly neighbors

-no traffic

-safety

-family oriented

Now that I have been positive for a minute, I will spill the beans about what I don't love about living in a small town:

-not close to a lot of attractions

-less access to more stores

-absence of my favorite restaurants

On that last point, I would like to tell you how much I have missed one restaurant in particular. I have missed PF Changs like you wouldn't believe. Okay so I have missed there and Panera. Insert cry face and boo-hooing here. 

I have missed three things from PF Chang's the most. 1. Mongolian Beef; 2. Cheesecake; 3. Lettuce Wraps.

Since I live 3 hours plus away, I figured I should probably just accept the fact that I might need to find some homemade alternatives.

So accept I did.

Recipe I did.

Cook I did.

Love I did.

This Asian Lettuce Wrap recipe is amazing. The whole family loved it. That is huge people! Huge. One of the Little Men is more than a little picky. Even he ate this filling. Don't ask about the lettuce though. I don't want to talk about it.

The fact that he would eat the filling though tells you how yummy this filling for the lettuce wraps is.

People it gets better. The filling for these Asian Lettuce Wraps is made in the slow cooker. You know how I love using my slow cooker. Slow Cooker Saturday came to the rescue.

This is a recipe that comes together quickly. The recipe also is a quick slow cooker recipe. Meaning it isn't an all day slow cooker recipe.

So easy. So yummy. 

So, go ahead and make yourself some. 

Slow Cooker Asian Lettuce Wraps

Print Recipe

1 lb ground pork

1 red bell pepper, cored and finely diced

1/2 yellow onion, finely diced

1 teaspoon minced garlic

1/2 cup hoisin sauce

2 Tablespoons soy sauce

1/2 teaspoon minced ginger

1/4 teaspoon salt

1/8 teaspoon pepper

4 oz sliced water chestnuts, chopped

3 green onions, sliced

1 head iceberg lettuce

Cook the pork in a saute pan until no longer pink. Drain off fat. Put the cooked pork into the slow cooker. Stir in the bell pepper, onion, garlic, hoisin sauce, soy sauce, ginger, salt and pepper. Cover and cook on low for 2 hours. Do not be tempted to cook it on high, there is no need. Cooking it on high will just dry it out.

After 2 hours, stir in the water chestnuts and green onions. Let the mixture cook for another 5-10 minutes. 

Serve over lettuce leaves.

Enjoy!

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Slow Cooker Kahlua Pork (Slow Cooker Saturday)

It has been three and a half years since The Hubs and I went to Hawaii. We both dream of that tropical trip daily. That time we spent in Hawaii really was magical. We had never been to Hawaii before. When people told us it was paradise and we would love it, they were not exaggerating.

We felt the kiss of paradise the minute we set foot out of the airport. The fact that we were 5 hours off our internal clock didn't matter. We felt instantly rejuvenated. Paradise I tell you. Glorious paradise. Pretty much every minute of the trip from that point until we got back on the plane to head home was like that.

In addition to the magical sand and surf, the food was insane. AHHH. Insane, people! Of course the highlight of many a meal was Kahlua Pork. Our very favorite meal was a Kahlua Pork Quesadilla with Guava BBQ Sauce (be looking for that recipe very soon). Seriously, it was sauce all over your face, fingers, and bathing suit good. I will elaborate more on our divine quesadilla experience when I share the recipe with you.

Today, we are talking about the Kahlua Pork. In order for us to copy cat the quesadilla we loved so much, we had to start with a killer Kahlua Pork recipe.

Well, wam bam thank ya ma'am. We have it.

How do you make a killer Kahlua Pork. Well you have to cook it slow, aka for a long, long time. Now I don't have a pit, or a spit or anything like that. Ya know what I do have though, I have a pretty nice little slow cooker.

After the pork and the slow cooker hang out for, oh you know, like 18 hours, you have a Kahlua Pork that will blow your mind and your taste buds.

We have made this Kahlua Pork like lots and lots of times. The Hubs might dream of it fort nightly. We typically pair it with Coconut Rice and sometimes some Coleslaw.

The ingredients themselves are few and simple. Pork. Salt. Liquid Smoke. That hardest part is having to sit in your house smelling all the yumminess to come but knowing you have quite a bit to wait.

The recipe also makes plenty for left overs or to use in another recipe...oh I don't know like Kahlua Pork Quesidillas with Guava BBQ  Sauce.

Thanks for letting me reminisce about Hawaii for a bit on this Slow Cooker Saturday. Don't have a trip to Hawaii planned anytime soon? Ya, me neither. Put on a bathing suit, roll out a beach towel, play some island music, and dish yourself up a plate of Kahlua Pork. I know it isn't the same, but at least you get to eat something yummy.

Enjoy!

Slow Cooker Kahlua Pork

6-7 lb pork butt roast
3 Tablespoons coarse sea salt
3 Tablespoons hickory liquid smoke

Puncture the pork roast all over with a large fork. Combine the sea salt and liquid smoke in a bowl. Rub the mixture all over the meat. Place the roast in slow cooker. Cook on low for 18-20 hours. Half way through cooking time, turn the pork over. Cover and cook the remaining time.

Remove pork from liquid. Remove excess fat. Shred the pork and set aside. Strain the fat from the liquid and set the liquid aside. Add the pork back into the now empty slow cooker. Add in a small amount of the reserved liquid as needed to moisten the pork.

Serve with Coconut Rice and Coleslaw.

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Thirty Handmade Days, Whipperberry, The Idea Room,
The 36th Avenue

White Chicken Chili (Slow Cooker Saturday)

I love chicken chili. True story.

I like that it is lighter than regular chili. I like that it has taco or Mexican seasonings. I like myself some lime and cumin. Yes I do.

I used to have an old faithful White Chicken Chili recipe. Well, it wasn't really a recipe, it was a season packet and the instructions per that packet. Still good, just not really a recipe. We loved it, but we haven't had it in years. Years I tell you.

First, because we kind of outgrew it. Is it weird to outgrow a recipe? I hope not. I mean I hope every day that The Hubs has outgrown his boxed mac and cheese made with cream of chicken soup and peas. Thus far, he has not. I still love him. He can have his mac and cheese and peas.

Another reason we haven't had it in years, the seasoning packets are not as easy to find.

So White Chicken Chili left our culinary lives. So sad. So, so sad.

I kind of wanted it to come back.

So I developed this White Chicken Chili recipe using all my favorite ingredients. Did you catch the whole lime and cumin hint earlier?

Oh White Chicken Chili, thanks for showing back up in my life. Oh and by the way, thanks for showing up in a slow cooker. You know how I love my slow cooker. I super like this chili. Super duper like.

This chili is spicy, but not hot. It is full of flavor, but is not overpowering. This is a chicken chili that will warm you up on a Winter day, but is light enough for a Summer afternoon. It pairs up great with Monterrey Jack cheese (my favorite cheese by the way) and a couple slices of avocado.

Since this recipe is made in a slow cooker, there is little prep to do. Especially if you use a rotisserie chicken. Then the slow cooker does the cooking and you can take a nap. Or at least wish you were taking a nap.

Here is another Slow Cooker Saturday with my new favorite White Chicken Chili.

Slow Cooker White Chicken Chili

Printable Recipe

4 cups cooked shredded chicken
1-2 Tablespoon olive oil
1/2 green bell pepper, diced
1 jalapeno, seeded and diced
1/2 onion, diced
2 teaspoons minced garlic
4 cups chicken broth
3 (15 oz) cans of pinto beans, drained and rinsed
1 packet dry ranch mix
3 Tablespoons cumin
1/4 teaspoon ground cayenne pepper
Monterrey Jack cheese, shredded
sour cream
avocado, sliced

In a large skillet, heat up the olive oil. Add in the peppers, onion, and garlic. Stir frequently until the vegetables are tender, about 5 minutes.

Add the cooked veggies, the chicken, broth, beans, ranch mix, and cayenne pepper to a slow cooker. Stir. Cook on low for 6 hours.

Serve with Monterrey Jack cheese, sour cream, and avocado slices.

Go HERE for other Slow Cooker Recipes.

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Slow Cooker Chocolate Fondue (Slow Cooker Saturday)

Today is the second Saturday of January, and don't die of shock or anything, but I have the second Slow Cooker Saturday post of 2014 ready for you. 

Don't worry, I am not going to document every Slow Cooker Saturday in this fashion. Could you just imagine...

"Guys, it is the 22nd Saturday in 2014, good old May 31st and I have the 22nd Slow Cooker Saturday post of 2014 for you..."

Goosh. I can't imagine you would still be my friend if I did that. AND P.S., yes I did have to look up what date the 22nd Saturday of 2014 would fall on. I am a geek. You know it!

Today's recipe doesn't fall under the Sunday Dinner worthy category.

However, it does fall under the Yum and Yes, Please categories. This recipe also falls under the romantic Valentine's Day dessert category.

Who doesn't love themselves some chocolate fondue?

 No one I know, and I know like 30 people. Okay, maybe 50. Hehehehe.

Anyway, I like chocolate fondue. This Slow Cooker Chocolate Fondue is ridiculously easy. Ridiculous, I tell you. There are only 4 ingredients. The ingredients melt and morph together in less than two hours and then the chocolate fondue is ready to devour. I also found that it can set in the slow cooker on warm for several hours.

The fondue was so good that we demolished quite handily a package of strawberries in less than 10 minutes. Dipping them in smooth, rich chocolate will do that. The Hubs even found it quite delightful to use the angel food cake and the strawberry in one giant dipping and scarf down the two together. He was quite proud of himself for concocting that culinary creation.

Middle, upon finishing all his "dip-ables", decided the left over chocolate should not be wasted, and he tipped back the his bowl like a giant cup and drank his fondue. Awesome. I have four boys and they have boy manners.

Needless to say it was enjoyed by all.

This Chocolate Fondue is for sure a quick and easy recipe. Plus it is a yummy and fun dessert.

Slow Cooker Chocolate Fondue
adapted from America's Test Kitchen

Printable Recipe
 
1 1/2 cups milk chocolate chips
1/2 cup dark chocolate chips
1 1/3 cups heavy cream
1 Tablespoon light corn syrup
pinch of salt

Combine the chocolate, cream, corn syrup, and salt in a 3 quart slow cooker. Cover and cook on low for 1 1/2 hours or until the chocolate melts.

Whisk the melted chocolate together until smooth. Serve with fresh fruit or angel food pieces. Can continue to warm in the slow cooker, but make sure to whisk often to keep smooth.

ENJOY!!

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