Slow Cooker Tex-Mex Chicken Stew

It's off to choir tonight to practice for X-mas Eve mass. I need dinner on the table as soon as I hit the door. I whipped out the old slow cooker and threw this together last night before turning in. It's a nice change from traditional chili and will warm you through and through.

I once had a bad experience with dry beans and my slow cooker. Since then I always boil them in enough water to cover. I turn off the heat and let them steep, covered, in the hot cooking liquid for an hour. This gives the beans a bit of a head start and they come out perfect every time.

Serves 6

1 1/2 cups dry pinto beans
1 11 oz jar of good quality mild-medium salsa
3 tbsp flour
2 pounds boneless, skinless chicken thighs
salt and pepper
1 large red bell pepper, seeded and chopped
1 large onion, diced
3 cloves garlic, minced
1 1/2 cups chicken stock
1 4 oz can of diced fire roasted green chilies
1/2 tsp chipoltle chili powder
1 tbsp chili powder
1 tbsp smoked paprika
Light Sour Cream and Cilantro for serving

Spray the insert of your slow cooker with cooking spray. Place the beans on the bottom of the slow cooker. Pour the salsa over the beans and mix in the flour. Place the chicken thighs on top. Sprinkle on the chili powders, paprika, salt and pepper over the chicken. Layer the onions, garlic, red pepper and green chilis on top. Pour the chicken stock over all. Turn the cooker on low for 8-10 hours. Serve with light sour cream and chopped cilantro

Raspbery Filled White Chocolate Cupcakes

I made these today to take to a girlfriend's birthday party. I decided to repost the recipe because I reworked the frosting and I discovered I left out one of the steps for the cake batter. Silly Me!! But the results are still the same....delicious!

Makes 24-30

2 1/2 cups cake flour
4 tsp baking powder
1 1/3 cups milk
1 tsp vanilla
2 sticks(1 cup) softenend butter
8 egg whites, room temperature
1 cup sugar
1/2 cup sour cream
6 oz white chocolate chips, melted with 3 tbsp heavy cream
Raspberry Filling
2 pints fresh raspberries
3/4 cup raspberry preserves
2 tbsp Framboise
1/2 cup cold water with 4 tbsp corn starch dissolved in it

Melt the white chocolate and the cream together in the microwave, checking on it every 30 seconds and stirring. Let the chocolate cool. Meanwhile, beat the butter and sugar in a large bowl until light and fluffy. Add in the sour cream, vanilla,white chocolate and beat until smooth. Place the flour, baking powder in a small bowl and whisk until combined. With the mixer running on low, add half the flour, all of the milk and finish with the last of the flour. Turn off the mixer. In a separate bowl beat the egg whites until stiff and fold them into the batter. Using an ice cream scoop, scoop the batter into paper lined cupcake tins until each cup is 2/3's full.Bake at 325 for 17-20 minutes. Remove from oven and let cool.

Raspberry Filling

Cook the raspberries with the preserves and Framboise until the berries have softened and broken down. Add the water/corn starch mixture and stir until the filling has thickened. Push the filling through a sieve into a clean bowl to separate the seeds from the filling. Allow it to cool completely.

To fill the cupcakes, scoop out a small amount from each cupcake, reserving the scooped out part to cover the filling. You can use a melon baller for this. Place the raspberry filling in a quart sized zip lock bag, seal and snip off one corner. Squeeze a small amount of filling into the center of each cupcake and top with the some of the scooped out cake.

Slow Cooker Chicken Teriyaki

This dish is perfect for a busy day when cooking is the last thing on your mind.

Serves 6

6 large boneless, skinless chicken breasts cut into cubes
3/4 cup brown sugar
3/4 cup low sodium soy sauce
2 large cloves of garlic, minced
2 tsp sesame oil
1 tsp ground ginger
1/4 tsp pepper
1 cup cold water
1/4 cup of corn starch
2 tbsp olive oil
sliced green onions
sesame seeds
Hot cooked rice

Heat the oil in a large skillet and brown the chicken breasts. Add the brown sugar, soy sauce, garlic, sesame oil, ginger and pepper to the slow cooker's insert. Add the browned chicken, cover and cook on high for 4 hours. Pour the cooked chicken and the sauce into a pot and heat over medium/high heat. Mix the corn starch into the cold water and add to the pot. Bring to a boil and cook until the sauce has thickened. Serve over rice. Garnish with green onions and sesame seeds.

Easy Dinner Rolls

If you have been following this blog for awhile you know that a bread maker I am not. But I keep trying! Today I gave this dinner roll recipe a try and I was thrilled with the results. I broke out the old bread machine to make the dough which allowed me to do other things. All I had to do was form the rolls, give them a final rise and then bake them off in the oven. They couldn 't have been easier.

Makes 12-14 large rolls
1 tsp sugar
1 pkg active dry yeast
1/4 cup warm water(110-115 degrees)
1 cup warm milk(110-115 degrees)
1/c cup melted butter(1/2 a stick)
1/4 cup sugar
1 egg, slightly beaten
1 tsp salt
4 cups all purpose flour

In the bottom of your bread machine place the 1 tsp sugar, yeast and warm water. Let the yeast bloom for about 5 minutes. Add the 1/4 cup sugar, egg, flour, melted butter and milk in that order. Turn the machine onto the dough cycle. When the cycle is through. Preheat the oven to 175 and then turn off the oven. Spray a muffin tin with baking spray. Roll out 24 balls of dough. Place 2 balls in each muffin cup. Brush the tops with more melted butter and let rise in the warm oven until double in size. Remove the rolls from the oven and heat it to 350. Return the rolls to the oven and bake for 20-25 minutes or until the tops are golden brown.

Mini Meatloaves with Carmalized Onion/Mushroom Gravy

Nothing screams comfort food like a good meatloaf. I almost never make it on a work night because I don't want to wait an hour or more to get dinner on the table. Enter the mini meatloaf. I divide the meat into four portions(that's per pound of ground meat) and then bake them on a sheet pan in the oven. Dinner is on the table in 30-40 minutes tops!

Serves 4

1 pound ground turkey
2 beaten eggs
3/4 cup bread crumbs
1 tbsp dried onion flakes
1/2 tsp granulated garlic
4 tbsp minced fresh parsley
1 tsp salt
pepper
1 tsp dried thyme
Carmalized Onion/Mushroom Gravy
2 large onions thinly sliced
5 oz of sliced fresh mushrooms
1 tbsp sugar
1/2 tsp salt
1/4 tsp pepper
2 tbsp olive oil
2 1/2 cups beef stock
1/4 cup dry white wine
3 tbsp butter or margarine
3 tbsp flour
1/2 tsp dry thyme

Preheat the oven to 350. Spray a rimmed baking sheet with cooking spray or line with a silpat. Place all the above ingredients into a large bowl and mix with clean hands. Divide the mixture into 4 equal portions and shape into mini footballs. Place them onto the baking sheet and put in the oven. Bake for 30-35 minutes.

For Gravy Heat the oil in a skillet with a lid. Add the onions, sugar, salt and pepper. Stir to coat. Turn the heat down to medium and partially cover. Leave the onions alone for about 7-10 minutes or until they begin to brown. Stir and recover for another 5 minutes or until the onions are browned all the way. Remove the lid and add the mushrooms. Stir to combine with the onions and let them cook for 3 minutes. Make a space in the skillet by pushing the onions and mushrooms out of the way. Add the butter or margarine to that spot and let it begin to melt. Sprinkle the flour over the butter and mix until a paste forms. Pour the wine and the stock over all and stir to combine. Let the mixture come to a boil to thicken. Adjust seasoning and add the dry thyme. Spoon the gravy over the meatloaves when plating.

Spaghetti Squash Gratin

I'm trying to put less white carbs on my plate these days to help lower my blood sugar. I'm constantly on the look out for recipes that I can use instead of potatoes. Enter the Spaghetti Squash. Spaghetti Squash has very little flavor so it is perfect for pairing with other flavors. Here onions, thyme, lowfat cheese and sour cream, and red chili flakes punches up the flavor. It is a great side for pork.

Serves 6
1 medium sized spaghetti squash
1 medium onion, diced
1/2 tsp red chili flakes
3/4 cup light sour cream
1 cup lowfat cheddar cheese
1 tsp dried thyme
salt and pepper
2 tbsp margarine

Preheat the oven to 375. Pierce the spaghetti squash all over with a sharp knife. Place it on a rimmed baking sheet and bake for 1 hour. Remove the squash from the oven and let cool about 15 minutes. Cut it open length wize and remove the seeds. Using a fork, scrape the flesh from the skin and place it in a large bowl. Melt the margarine in a large skillet over medium/high heat. Add the onions, thyme, chili flakes, salt and pepper. Cook until the onions just begin to brown. Add the onions to the squash in the bowl. Fold in the sour cream and adjust the salt and pepper. Fold in about half the cheese. Place the squash mixture in a baking dish that has been sprayed with cooking spray. Top with the remaining cheese. Bake for 30 minutes.

Apple Cider Brined Pork Chops

If you have never used a brine before, I highly recommend it. I always brine my turkey each Thanksgiving. I've been wanting to brine pork as it helps the meat retain its moisture. Pork can easily become dry due to the fact it is so lean. A brine is one way to combat this. Using thicker cuts of meat is another. These chops bake in the oven and the smell they give off while in the oven is incredible.

Serves 6

6 thick cut pork loin chops with bone in(about 3/4 inch thick)
5-6 apples peeled and sliced
1 cup + 3 tbsp light brown sugar
5 cups apple cider divided
1/4 cup calvados or apple jack
1/2 cup Kosher salt(do not use table salt)
pepper
1 pound ice
butter
2 tbsp olive oil

Bring 4 cups of apple cider, 1 cup brown sugar and 1/2 cup kosher salt to a boil. Place the chops in a large container with a lid. Pour the apple cider mixture over the meat and immediately add the ice. Cover and place in the frig for 2 hours exactly. Preheat the oven to 375 and spray a large baking dish with cooking spray. Remove the meat from the brine and rinse well under cold water. Pat dry. Season both sides of the meat with salt and pepper. Place in a hot skillet with the olive oil. Brown on both sides. This will happen quickly due to the sugars that were in the brine. Place the browned chops on the bottom of the baking dish. Pour the Calvados over the chops. Place the remaining apple cider in the skillet you cooked the chops in and bring to a boil. Reduce the cider by half, scraping the brown bits off the bottom of the skillet. Pour the reduced cider over the meat. Top with the apples. Sprinkle the brown sugar over the apples. Dot with butter. Cover the dish with foil and bake for 45 to 50 minutes. Serve