Whenever you’ve seen chorizo on my blog in the past it’s always been the Mexican version. Even in recipes that originally called for Spanish chorizo. I’d never been able to find it before.
But now, I’ve found a store that sells it!
Friday mornings I go to a Mommy and Me yoga class and right next door is this adorable grocery store. The store has the most beautiful produce section, a fabulous butcher counter with sausages made in-store, and an outstanding bakery. After church we like to pick up some sausages and some salted focaccia rolls for lunch.
We found Spanish chorizo in the international aisle and Stuart really wanted to get it. I knew immediately of one recipe I’d use it in (I’m waiting for the perfect day to share that one, though). The leftover chorizo ended up in this slow cooker dish!
Slow Cooker Chicken and Chorizo
- 1 tbsp olive oil
- 6 skinless chicken thighs (bone-in recommended)
- 1/2 lb Spanish chorizo, diced
- 1 red onion,diced
- 2 leeks, sliced and cleaned
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 tsp coriander
- 1 tsp dried thyme
- 1/2 tsp minced garlic
- 1 can (14 oz) chopped tomatoes
- 1/2 C chicken stock
- 1/4 C cooking sherry
- Heat olive oil in a large skillet over medium high heat. Sear the chicken thighs on all sides until golden. (Do this in batches if necessary.) Place chicken in slow cooker.
- In the same skillet, saute the chorizo for 3 minutes until it’s lightly charred. Remove with a slotted spoon and add to the slow cooker.
- Saute the onions and leeks in the chorizo oil and cook until softened. Add the peppers, coriander, thyme, and garlic. Cook until peppers are tender.
- Add the tomatoes, chicken stock, and sherry. Bring to a simmer. Season to taste with S+P and pour over the chicken in the slow cooker.
- Cook on LOW 6-8 hours.
*This recipe is adapted from Abbe at http://abbescookingantics.blogspot.co.uk/2013/12/slow-cooker-chicken-with-chorizo.html*
Today’s #SundaySupper is celebrating the bean. Any type of bean is fair game. When you stop and think about it, that’s a very broad assignment. Which doesn’t make narrowing down a recipe to make very easy. There are the beans that first come to mind – those beans in a can (or dry): black beans, pinto beans, kidney beans, etc. There are the beans in the produce aisle: green beans, pole beans, lima beans, etc. Then there’s the beans you don’t think of as beans – those on the sweet side of life: cacao, coffee, and vanilla. And don’t forget about the soy bean!
I’ve never thought about beans so much in my life and I have Tammi of Momma’s Meals to thank. Make sure you scroll past my recipe to see the wide variety of beany recipes!
Making baked beans from scratch has been a culinary bucket list item for me. My recipe though isn’t a technical baked bean because I tackle the job with the help of my trusty slow cooker! I did my research and created a Lauren Everson original recipe. And this one isn’t even my New Year’s Resolution recipe! I’ll be sharing that for Stir Fry Day Friday this week.
Back to the beans. There’s been a bottle of whiskey sitting in our liquor cabinet for quite some time. I don’t even know where it came from. I almost donated it to my brother-in-law when we moved, but I held on to it, thinking it could come in handy. The day had finally arrived. I decided to use it in my baked beans! Whiskey and bacon. I knew I had a winner there.
I loaded up my slow cooker and crossed my fingers that my flavors would meld nicely and my beans would cook properly. This adventure was the first time I’d purchased dried beans! Question: what does it mean when “they” say to “sort” the beans? My intuition tells me it means finding the “bad” beans and tossing them – but how do you know if it’s a “bad bean?”
When I dumped all of the ingredients into the slow cooker I was over powered by the smell of the whiskey. I figured I’d give it half of the cook time before deciding if I needed to mellow it down with more sugar. I tasted my sauce throughout the day and was excitedly happy with how perfect things were coming along. These baked beans are easy to make and have much more flavor than a can of baked beans. Bring a pot of these to your next picnic or potluck and you’ll be everyone’s favorite person. Did I mention whiskey and bacon?
Whiskey Bacon Baked Beans
- 1 lb dry navy beans
- 1 onion, chopped
- 4 strips center cut bacon, chopped
- 1/4 C molasses
- 1/2 C dark brown sugar
- 1/4 C ketchup
- 2 tbsp spicy mustard (I used El Diablo Texas Chili)
- 1 C whiskey
- 2 C water
- 1/2 tsp black pepper
- 1 1/2 tsp Kosher salt
- Rinse, drain, and sort beans. Soak them in 2 qt water (or according to package directions) over night.
- Put beans and remaining ingredients in to a slow cooker.
- Cook on LOW 10 hours, or until beans are tender and sauce has thickened.
Bean-a-rific Soups and Stews:
Incredi-bean Main Meals:
Amaze-beans Sweet Endings:
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Don’t call the doctor, you’re not experiencing dejavu. Yes, I posted a Honey Sriracha Chicken dish yesterday. Yes the ingredients in this slow cooker dish are the exact same. But here’s why.
When we had our friends over for that Honey Sriracha Chicken Stir Fry she asked me if I thought it could be done as a slow cooker meal. Because we loved the stir fry enough, I happily answered her question by testing it out!
The result was yet another wonderful sweet and spicy dinner. While we did prefer it as a stir fry, this version is a perfect alternative for those busy days. I doubled the sauce to ensure there was enough liquid in the slow cooker. Doing so also created that extra heat we were missing. The heat didn’t hit you right away but built with every bite. No extra sriracha or chili flakes needed. Not that that means you can’t add more!
Slow Cooker Honey Sriracha Chicken and Cabbage
- 3/4 head green cabbage, chopped
- 3 large chicken breasts
- 1/2 C honey
- 2 tbsp Sriracha
- 2 tbsp sherry cooking wine
- 2 tbsp white distilled vinegar
- 2 tsp corn starch
- 1/4 C chicken broth
- Place chopped cabbage in the bottom of a slow cooker. Place chicken on top of the cabbage and season liberally with S+P.
- In a bowl, whisk together the honey, Sriracha, sherry, and vinegar. Pour over chicken. Cook on LOW 6 hours.
- Remove chicken from slow cooker, cover.
- Make a slurry by whisking together cornstarch and chicken stock. Add to the slow cooker and stir to combine. Cook on HIGH 15 minutes.
- Cut or shred chicken and return to slow cooker. Keep WARM until ready to serve. Serve over rice.
My New Year’s Resolution for 2015 is to create at least one original recipe a month. I created three new recipes in December 2014! All three were spurred from a case of the empty fridge. But it gave me the idea to adopt a New Year’s Resolution. If I hope to expand my presence in the food community (ahem, Food Network, are you listening?) then I need to have recipes of my own. I also can’t create a cookbook of “copied” recipes! Everything stems from my ability to be creative in the kitchen. And the only way to test that ability is to give myself a challenge/goal. And with this homework assignment every month I can create my grocery list based off of my idea – not create my idea based on my pantry supply.
Today’s post is one of December’s recipes. In fact, it’s one that I made before leaving town for Thanksgiving and then tweaking into the recipe I post today. The first version of this dish, while tasty didn’t feel Mexican. I added garlic, salsa, and cumin. I reduced the amount of liquid and omitted the corn. As much as I love corn it didn’t quite fit with the shredded chicken and got lost. In the photo below you can see how different the two versions are; version 1 is on the left and the final version is on the right.
What I love most about this recipe is its versatility. My favorite way to eat it was as nachos. I put tortilla chips on a plate, topped them with the shredded chicken and shredded cheese. I microwaved the nachos for 30 seconds until the cheese was melted and dipped in salsa. The shredded chicken can also be rolled into a burrito with beans, rice, and cheese. Or use it to top some flavored rice. Create a sandwich with the chicken, salsa, cheese, and lettuce. Even stuff it in a lettuce wrap for a carb-free version.
Slow Cooker Jalapeno Lime Chicken
- 2 large chicken breasts
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 jalapeno, diced (for mild heat remove seeds)
- 1/4 C chicken stock
- 1/4 C salsa
- zest and juice of 1 lime
- 1 tbsp taco seasoning
- 1/2 tsp cumin
- 1/4 C fresh cilantro
- Season chicken with S+P. Place in the bottom of a slow cooker. Top with onion, garlic, and jalapeno.
- In a bowl, whisk together stock, salsa, lime, taco seasoning, and cumin. Pour over chicken.
- Add cilantro to the slow cooker.
- Cook on LOW 5 – 7 hours or HIGH 3 – 5 hours.
- Shred chicken and return to sauce until ready to serve.
We’re continuing the countdown to 2015 with a round-up of my favorite slow cooker recipes from 2014.
I use the slow cooker fairly often and you can find 21 slow cooker recipes here (13 from 2014 alone). but here are my 4 favorites from the year!
I created my very own original recipe over the past two months, and it will be the very first Mexican Monday recipe shared of the new year – so be sure to stop on by January 5th!
This blogging countdown party is hosted by Sarah at Fantastical Sharing of Recipes. Scoot on over to her page to see more round-up recipes.
Award Winning Cool Chili
BBQ-Pineapple Pulled Pork
Pork and Potatoes
Spicy Taco Cheese Soup
Did you know that your slow cooker can be used for more than just pulled pork, Chinese take-out at home, and tailgating cheese dips? It can also be used to have warm and comforting beverages ready for you after an evening in the cold.
For Thanksgiving we went to Alabama to spend the holiday weekend with my in-laws. On Black Friday we had intended to go walking through a Christmas light display downtown. Because it was a chilly night my mother-in-law whipped up a batch of hot chocolate so we could warm up when we returned.
We never did go check out the lights, though. We got wrapped up in a very competitive game of Harry Potter Uno. (Side note: Can you believe this deck of cards is now over $60!?)
But we did still get to enjoy some home made hot chocolate!
Slow Cooker Hot Chocolate
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 C heavy cream
- 6 C milk
- 1/2 C sugar
- 2 tsp vanilla extract
- pinch of salt
- 1/2 C cocoa powder
- 2/3 C hot water
- Place condensed milk, heavy cream, milk, sugar, vanilla, and salt in slow cooker.
- In a large mug or measuring glass, whisk together cocoa powder and hot water. Add to slow cooker.
- Cook on LOW 3 hours.
*This recipe is adapted from Melissa at http://www.number-2-pencil.com/2013/12/14/slow-cooker-hot-cocoa/*
Disclaimer: This post contains affiliate links.
Yesterday I discovered yet another new reason to love the slow cooker! I didn’t think I could appreciate this kitchen appliance more, but turns out, it was/is possible.
I am very excited that I have the opportunity to stay home and raise my son. I feel very lucky and blessed that my husband is supportive of my decision and that together we can make it work. I absolutely love being able to see my son changing every day. Even the bad days are good. All it takes is one little smile to melt my heart and remind me that I made the right decision for our family.
When I was working I loved the slow cooker so that I wouldn’t have to prepare dinner when I got home. As much as I love to cook and be in the kitchen, after a stressful day at the office sometimes standing at the stove would be the last thing I wanted to do.
Now that I’m home during the day I feel like the slow cooker possibilities have multiplied! Have you noticed that there aren’t too many recipes that cook for more than 8 hours?! But now! Now I can cook something on high if I can’t get into the kitchen until later in the day!
Sure that’s all sunshine and daisies, but the real new reason I love my slow cooker is that while Stuart was at CrossFit instead of getting dinner going, I was able to sit on the couch and watch Chopped while my little man slept in my lap after a feeding. I didn’t have to play the dangerous game of putting him down in the hopes he didn’t wake up to get into the kitchen. These are the moments I live for.
Slow Cooker Pork and Potatoes
- 4 gold potatoes, quartered
- 1 can (10.75 oz) cream of chicken soup
- 1/4 C cooking sherry
- 1/4 C Dijon mustard
- 1 tsp paprika
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 4 pork chops (I used boneless pork tenderloin chops)
- Place potatoes in the slow cooker.
- In a bowl whisk together soup, sherry, mustard, paprika, Italian seasoning, and S+P. Pour over potatoes.
- In a large skillet heat olive oil over medium-high heat. Season pork chops with S+P and sear on both sides for a couple minutes. Place on top of potatoes. Cook on high 3 hours or low 6 to 8 hours.
*This recipe is adapted from Laura at http://www.thecookingphotographer.com/2011/10/slow-cooker-pork-chops-in-dijon-paprika.html *