Wednesday, January 11, 2012

Slow Cooker Taco Soup

  • 1 pound ground beef
  • 1 pound bulk hot pork sausage
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15.25 ounce) can whole kernel corn with red and green bell peppers (such as Mexicorn®), drained and rinsed
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • 1 (14 ounce) can kidney beans, rinsed and drained
  • 1 (1 ounce) package ranch dressing mix
  • 1 (1 ounce) package taco seasoning mix
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
  • 1/2 cup chili sauce
  • 2 fresh jalapeno peppers, diced
  • 1 (12 fluid ounce) can or bottle dark beer
  • ground black pepper to taste


  1. Brown the ground beef completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
  2. Brown the sausage completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
  3. Add the crushed tomatoes, corn, black beans, kidney beans, ranch dressing mix, taco seasoning mix, onion, green bell pepper, red bell pepper, diced tomatoes with green chile peppers, chili sauce, jalapeno peppers, beer, and black pepper to the slow cooker. Set slow cooker to Low and cook 8 to 10 hours, or, if you prefer, on High for 4 to 6 hours

Tuesday, January 3, 2012

Moroccan Dinner

  • 2 clove(s) garlic, finely chopped
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) tandoori or garam masala spice blend
  • Kosher salt
  • 1 medium butternut squash (about 2 1/2 lb), peeled and cut into 1-in. pieces
  • 2 red bell peppers, cut in 1-in pieces
  • 1 medium onion, chopped
  • 1 3/4 pound(s) boneless leg of lamb, trimmed and cut into 1-in. pieces (I used a boneless pork could really use any kind of meat or chicken)
  • 1/4 cup(s) fresh cilantro, chopped

  1. Heat oven to 500ºF. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil.
  2. In a small bowl, combine the garlic, oil, spice blend, and ½ tsp salt. On one of the prepared baking sheets toss the squash, peppers, onion and 1 Tbsp of the garlic-spice mixture. Roast on the upper rack for 10 minutes.
  3. Meanwhile, on the second baking sheet toss the lamb with the remaining garlic-spice mixture. Move the vegetables to the bottom rack and place the lamb on the top rack. Roast until the lamb is cooked through and the vegetables are tender.
  4. Gently toss the vegetables, lamb and cilantro together before serving.

Read more: Moroccan Lamb Recipe at Woman's Day - Woman's Day

Slow Cooker Cranberry Pork

This was a really great and easy recipe.  A good way to use those pork roasts that are always on sale :0)  I served with instant mashed potatoes and steamed peas.  YUM
  • 1 (3 pound) boneless rolled pork loin roast, halved
  • 2 tablespoons vegetable oil
  • 1 (16 ounce) can whole berry cranberry sauce
  • 3/4 cup sugar (I would cut this to 1/3 cup next time)
  • 3/4 cup cranberry juice (I didn't have any so I used chicken broth)
  • 1 teaspoon ground mustard
  • 1 teaspoon pepper
  • 1/4 teaspoon ground cloves
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • salt to taste


  1. In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast. Cover and cook on low for 6-8 hours or until a meat thermometer reads 160 degrees F. Remove roast and keep warm.
  2. In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.