Where you are always allowed to play with your food!
School started back, so I’m jumping in to fall early by making my favorite fall soup. in the crockpot, so super easy!
1 boneless pork butt, 2 7oz cans of green chilies, 1 large can puréed tomato, 1 container of beef broth. A little salt. A little pepper. Low for 8-10 hours in the crock pot. Perfection when you get home. Top with cheese, sour cheese, tortilla chips, avocado, etc. the sky is the limit! Leftovers are HEAVENLY!!!
Maybe it will be short lived, but I am loving this weather! I live in Georgia, so the weather here has a mind of it’s own. I am hoping this gorgeous weather continues. If I could live in a world with half the year at 90 degrees and the other half at 70 degrees, I would be a happy girl!
The weather made me think about making chili. So I did! To be honest, I have made chili so many times and so many different ways, so I don’t even really measure any more. But here are some ways I have made this Beef and Pork, Meaty Crock pot, Turkey Chili, SPICY , WITH CORNBREAD
The one I made tonight was tame. Ground Beef seasoned with onion powder, garlic powder, paprika, chili powder, chili flakes, salt, pepper, and Worcestershire. I didn’t measure. I just used my taste buds 😉 I cooked that all until the meat was browned. 2 cans of diced tomatoes, a small can of green chilies, 1 can of red kidney beans, and 1 an of black beans. I mixed them all together and it cooked on the stove for 3 hours. Set out a toppings bar; crackers, tortilla chips, cheese, sour cream, and avocado. Everyone ate a bowl and loved it! Happy Fall, Y’all!
It is super cold here in the south! I made this a couple of days ago to help warm us up. We loaded it up with cheese, sour cream, crackers, and Frito scoops. Delicious!
Ingredients
about 1 1/2- 2 pounds ground meat (I used ground pork and chuck)
1/2 onion
1 can of pinto beans
1 can kidney beans
2 small cans of diced tomatoes
1 small can chopped green chilies
4 tablespoons Worcestershire Sauce
2 tablespoons tomato paste
4 tablespoons chili powder
2 tablespoons garlic powder
4 tablespoons cumin
1 tablespoon paprika
1 1/2 teaspoon ground cayenne pepper
1 1/2 teaspoon red chili flakes
1/2 container of low sodium beef broth
1 teaspoon dried oregano
salt and pepper to taste
Directions
Brown the meat and onion in a large dutch oven over medium-high heat with all of your spices. Add in your tomato paste and Worcestershire sauce and stir well.
Add in your tomatoes and green chilies and stir together. I actually blended them first, because the girls don’t like pieces of tomatoes and green chilies, but you can crush them or leave them whole if wanted.
Add in your beans (rinsed) and stock. Stir and turn to low. Simmer at least 1 hour, but the longer you cook it, the better it tastes. Especially leftover chili the next couple of days!
Another great crockpot recipe! I love putting all the ingredients in the crockpot in the morning and coming home to have dinner ready! The family LOVED it! It is a great fall dish on a chilly night!
Crockpot Chicken Pot Pie Stew
Ingredients
3 chicken breasts
1 small onion, chopped
3-4 carrots, chopped
1 container sliced mushrooms
1/2 bag frozen mixed veggies (corn, peas, etc.)
10 small yellow potatoes (I halved some of the larger ones, but left the small ones whole)
1 teaspoon each of salt, pepper, poultry seasoning, celery salt, nutmeg, garlic powder, and onion powder
2 tablespoons of Worcestershire sauce
8 oz. chicken-flavored cooking stock
1 container of cream cheese and 1 dollop of sour cream
puff pastry
Directions
Place chicken breasts in a large slow cooker. Add veggies and seasonings. Pour chicken stock and Worcestershire sauce. Stir mixture on top of chicken, cover crockpot and set to cook for 8 hours on low or 4 hours on high.
Thirty minutes before cook time is up, remove chicken breasts from slow cooker and place on a cutting board. Shred the meat using two forks and return shredded meat to crockpot. Add the cream cheese and sour cream and let melt and mix together, about 20 minutes. Add the chicken back in and mix together.
Ladle in individual ramekins and top with puff pastry. Bake in the oven until the puff pastry is golden brown and puffed up =)
Hey guys! I just finished the BEST bowl of French Onion Soup! I changed up my recipe just a bit…
Ingredients
2 onions, thinly sliced
1 container of beef broth
3 tablespoons Worcestershire Sauce
oyster crackers
provolone slices
Directions
1. Thinly slice the onions. Cook in a combo of a couple of tablespoons of olive oil and butter for at least 45 minutes. The onions are what make this soup. Cook as long as you can to get them super soft and caramelized. I also add the sugar and salt to help the cooking process and bring out the onions natural sweet flavor.
2. Add your stock and Worcestershire Sauce. Stir and cook until soup starts to bubble, about 10 minutes.
3. Ladle your soup in a ramekin or oven safe dish. Add in your oyster crackers and top with the cheese.
Broil on high until cheese is nice and brown and bubbly!
Fun Foodie Family 