slow cooker chili mac

December 8, 2019

prep time: 15 minutes      cook time: 6 hours      total time: 6 hours 15 minutes       servings: 6chili-mac_exps_tohdj20_13394_e08_07_3b-696x696

ingredients
1 lb. lean ground beef, cooked and drained
1 (16 oz.) can beans, undrained
2 large green bell peppers, chopped
1 large onion, chopped
1 (8 oz.) can tomato sauce (could also substitute with diced tomatoes and some spaghetti sauce)
1 (16 oz.) can of corn
2 T chili seasoning mix
2 garlic cloves, minced
———————————-
1 pkg. elbow macaroni, cooked and drained
salt and pepper to taste
shredded cheese, sliced jalapeno pepper, sour cream, and salsa (optional)

directions

  1. in a slow cooker, combine the first 8 ingredients (above dotted line).
  2. cover and cook on low for 6 hours or until heated through.
  3. stir in macaroni.
  4. season with salt and pepper.
  5. if desired, top servings with cheese, jalapeno, sour cream, and salsa.

source – taste of home, december/january 2020

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prep time: 15 minutes       cook time: 30 minutes (if you don’t let it simmer for hours), 2-3 hours (if you want to let the tastes meld)20141204-slow-roasted-bolognese-01

ingredients
3 T EVOO
1 medium onion, minced (about 1/2 c)
1 medium carrot, peeled and cut in coins
1/2 c celery, minced
2 tsp kosher salt
1 lb ground beef
1 lb ground pork
1/2 c dry red wine
1 can tomato paste
2 14-oz. cans diced tomatoes
4 dried bay leaves
ground pepper, to taste

directions

  1. heat olive oil in a 3 to 4-quart pan over medium heat. stir in the onion, carrot and celery, season hem lightly with salt and cook, stirring, until the onion is translucent.
  2. crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until all the liquid the meat has given off has evaporated and the meat is lightly browned, about 10 minutes.
  3. pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3-4 minutes.
  4. stir in the tomato paste and cook a few minutes, then pour in the tomatoes, toss in the bay leaves, and season lightly with salt and pepper.
  5. cook, stirring occasionally, until the sauce is dense but juicy and a rich, dark red color. this will take about 2-3 hours – the longer you cook it, the better it will become. (most likely, a noticeable layer of oil will float to the top toward the end of cooking. once finished, the oil can be removed with a spoon or reincorpoartedint he sauce, which is what is traditionally done.)

source

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one pot lemon orzo shrimp

December 7, 2018

makes 4 servings       prep time: 10 minutes       cook time: 30 minutes      total time: 40 img_6604edit2minutes

ingredients
1 lb. medium shrimp, peeled and deveined
kosher salt & freshly ground black pepper, to taste
1 T olive oil
3 cloves garlic, minced
1 onion, diced
1/2 tsp dried oregano
16 oz orzo pasta
3 c  chicken broth
1 14.5-oz can diced tomatoes
1/2 c frozen peas
1.5 T lemon juice
1/4 c grated parmesan cheese

directions

  1. season shrimp with salt and pepper, to taste; set aside.
  2. heat olive oil in a large skillet over medium high heat. add garlic, onion, and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. stir in orzo until lightly browned, about 1-2 minutes.
  3. stir in chicken broth and 1/2 cup water. bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes.
  4. stir in tomatoes, peas, lemon juice and shrimp until shrimp is warm, about 1-2 minutes. sprinkle with parmesan.
  5. serve immediately.

source and photo

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serves 8      prep time: 20 minutes      cook time: 1 hour      total time: 1 hour and 20 e6ae8ff1-9916-4f91-a1f1-f864c62ab50fminutes

ingredients
1 lb italian sausage
1/2 c onion, chopped
2 cloves garlic, minced
1 red bell pepper
2 c spinach
1/2-3/4 jar (26 oz.) red pasta sauce of choice
1 bag (25 oz.) frozen cheese-filled ravioli
2.5 c shredded 5-cheese italian cheese blend (10 oz.)

directions

  1. heat oven to 350 degrees. in a skillet, cook sausage, onion, garlic, and bell pepper over medium-high heat 5-7 minutes, stirring occasionally, until no longer pink; drain. stir in pasta sauce and spinach. add salt and pepper, as desired.
  2. in ungreased 13×9 inch (3-qt.) baking dish, spread 1 cup of sausage mixture. arrange half of the ravioli on top; sprinkle with 1 cup of the italian cheese. top with remaining ravioli, sausage mixture and remaining 1.5 c cheese.
  3. cover with foil; bake 45 to 50 minutes or until thoroughly heated. remove foil; bake 10 minutes longer or until cheese is melted. let stand 15 minutes before serving.
  4. to freeze baked casserole: cover baked casserole with foil, then in double layer of plastic wrap; freeze up to 3 months. to thaw and bake, thaw in refrigerator overnight or until completely thawed. remove plastic wrap; leave foil cover on. bake 50 to 65 minutes at 350 degrees until center is hot (165 degrees).

source

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servings: 6-8       prep time: 15 minutes       cook time: 20 minutes       total time: 35

3330-1minutes

ingredients
1.5 lb elbow noodles
kosher salt
3 T butter
3 T all-purpose flour
3.5 c milk
1 lb sharp cheddar cheese (grated) – [i bought 2 6oz bags of murray’s mac & cheese which is a combination of a mix of nutty Gruyère, creamy Butterkase, and meaty Raclette cheeses]
1/2 c freshly grated parmesan cheese
freshly ground black pepper

directions

  1. bring a large pot of water to a boil and season with salt. cook the noodles to al dente according to the package instructions. drain and set aside.
  2. in a large pot, melt the butter over medium heat. whisk in the flour and cook for 2-3 minutes until the flour start to take on color, stirring constantly. whisk in the milk, making sure to eliminate any lumps. cook for 5 minutes over low, stirring occasionally.
  3. stir in the cheese and adjust seasoning to taste. stir in noodles to coat completely.

source

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