1 cup julienned or chopped carrots (we chopped our carrots)
½ tsp. dried rosemary, crushed
½ tsp. dried thyme
1 carton (32 oz.) reduced-sodium chicken broth
2 cups water
Using a 4- or 5-quart slow cooker, add all the ingredients to it, stirring to combine. Put a lid on the slow cooker and let it cook on LOW for 8 to 10 hours or until the peas are tender.
This is such a scrumptious, filling and satisfying soup to have on a cold day. As the soup cooks, the house gets filled with all the aromas from the soup which just gets you that much more excited to eat this when it’s done cooking. The soup has a smokiness and a light sweetness to it that we think comes from the ham. The onion still has a little bit of bite to it even after all the time spent cooking it. You could use other types of cooked ham but we think the soup tastes the best when the ham from the “Brown Sugar-Bourbon-Glazed Ham” recipe is used in it.
½ cup garlic-flavored olive oil (we couldn’t find any garlic-flavored olive oil so we just used ½ cup extra-virgin olive oil with 1 teaspoon minced garlic)
Place the mushrooms in the slow cooker followed by the garlic oil and the dressing mix (we chose to mix the dressing mix and oil together before adding it to the slow cooker), stirring well*. Put a lid on the slow cooker and let it cook on LOW for 3 to 4 hours or on HIGH for 1 ½ to 2 hours (we went with the Low option).
*Our slow cooker was so full that we didn’t have room to stir the mushrooms around so we just poured the oil mixture over the top before the mushrooms started to cook. Once the mushrooms were done cooking, we stirred the mushrooms around to ensure they were all coated in the oil-dressing mixture.
These are some scrumptious mushrooms. It’s super easy to make and because it tastes so good, there’s never any leftovers when this gets made ! You get a wonderful tanginess from the ranch salad dressing mix and the garlic olive oil lends a wonderful flavor as well. The oil mixture is so tasty you just want to drink it !
¼ tsp. pepper (we used freshly ground black pepper)
4 medium-sized pork chops (don’t know if they count as “medium-sized” but we used boneless pork loin center cut chops)
2 Tbsp. butter or margarine (we used salted butter)
1 (8 oz.) container sour cream
½ cup white vinegar
Preheat your oven to 375 degrees.
Take a plate out and mix together the flour, salt, and pepper on it. Roll the pork chops in the flour mixture, making sure they’re completely coated and shaking off any excess flour afterwards.
Take a large skillet out and add the butter to it, setting the heat to medium. Once the butter’s melted and the skillet’s hot, add the pork chops to the skillet, browning them on both sides. While browning the pork, take a casserole dish out (we used a 2 qt. casserole dish). Once the pork chops are browned, place them in the casserole dish.
Taking a mixing bowl out and stir the sour cream and vinegar together in it until thoroughly combined (it’s okay if there’s some little bits of sour cream that don’t get fully blended).
Pour the sour cream mixture over the pork chops. Cover the casserole dish and stick it in the oven to cook for 40 to 45 minutes (our pork chops were done by the 40 minute mark and we accidentally forgot to cover the dish).
We realize it’s not the sexiest looking dish but it really is flavorful ! It’s got a wonderful tanginess to it and the acidity from the sour cream mixture helps tenderize the pork chops as well.
1 ½ pounds bulk hot pork sausage (we used 2 pounds hot Italian sausage)
1 medium green pepper, chopped (we didn’t use a bell pepper this time)
1 medium onion, chopped
1 can (31 oz.) pork and beans
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 ½ oz.) black-eyed peas, rinsed and drained (we used a second can of kidney beans since my father doesn’t care for black-eyed peas)
1 can (15 ½ oz.) great northern beans, rinsed and drained
1 can (15 oz.) pinto beans, rinsed and drained
1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
1 ½ cups ketchup
¾ cup packed brown sugar (we used light brown sugar)
2 teaspoons ground mustard
Preheat the oven to 325 degrees. Take a large skillet out and set the heat to medium. Add the sausage to the skillet, stirring occasionally until the sausage is fully cooked. Drain off any grease in the skillet before adding in the green pepper and onion, stirring constantly until they’re tender. Drain any juice from the skillet before stirring in the remaining ingredients (we turned off the heat before adding in the remaining ingredients).
Take a 13-in. x 9-in. x 2-in. baking dish out and grease the inside of it (we used cooking spray to grease the inside of our dish). Pour the skillet mixture into the greased baking dish and cover the dish (we used aluminum foil to cover the top of the dish). Stick the baking dish in the oven to cook for an hour. After the hour’s passed, take the cover off and let the food cook for an additional 20 – 30 minutes or until the dish looks bubbly.
We’ve had this recipe in our Favorites for so long, we don’t know where this recipe came from.
1 tsp. Asian sesame oil (we used toasted sesame oil)
10 oz. (10 packed cups) baby spinach (we just got two 5 oz. bags of spinach and didn’t bother measuring it to see if it produced 10 packed cups worth)
Cooked rice or rice noodles (we used white rice)
Take a 12-inch skillet out and place it on the stovetop. Set the heat to medium-high and once the skillet’s hot, add in the ground pork and salt. Breaking up the meat in the process, cook the pork for 5 to 7 minutes or until it’s fully cooked.
While the pork’s cooking, make the dressing by taking a small mixing bowl out and whisking together in it: the lime juice, white vinegar, fish sauce, granulated sugar, and the sesame oil.
Once the pork’s cooked, take two tablespoons of the dressing and pour it into the skillet. Take half of the spinach and add that to the skillet as well. Once the spinach has wilted down some, add the other half of the spinach to the skillet, tossing the spinach pork mixture around in the skillet until all the spinach has wilted (should take only a minute or so to achieve). Take the skillet off the heat and pour the remaining dressing into the skillet, tossing the pork and spinach in the dressing. Serve the skillet mixture over your choice of rice or rice noodles and enjoy !
This turned out to be a good tasting recipe even if it’s not the best looking one we’ve ever made. We think it could be improved a little but otherwise we’d be willing to make it again !
We got this recipe from Fine Cooking.
We weren’t paid in any form to promote Fine Cooking.
1 rotisserie chicken or ready-to-eat chicken breasts, skinned, boned and chopped (we used rotisserie chicken breasts and just tore the meat into strips)
1 cup Italian salad dressing (the recipe recommended Kraft balsamic vinaigrette but we used Newman’s Own balsamic vinaigrette) or to taste
Take a large mixing bowl out and add everything but the dressing to it, giving everything a quick stir. Now pour the dressing in, tossing everything together so the ingredients are all distributed as well as being equally coated in the dressing. Put a lid on the bowl and refrigerate the salad until you’re ready to eat.
This may not be the best looking dish but it’s definitely a tasty dish. The dressing will make your chicken look like it’s gone to the tanning salon !
We don’t know where we got this recipe from.
We weren’t paid in any form to promote Kraft or Newman’s Own.
2 ½ to 3 pounds boneless pork country-style ribs (we used 3 pounds)
1 (12-oz.) bottle barbecue sauce (we used most of a 19 oz. bottle of Jack Daniel’s Honey Smokehouse BBQ Sauce)
2 canned chipotle chiles in adobo sauce, finely chopped (we used 3)
2 Tbsp. cornstarch
2 Tbsp. cold water
Take a 4-to-5 quart slow cooker out and place the ribs in it (we used a round 4 ½ qt. slow cooker). Take a medium-sized bowl out* and mix together in it the barbecue sauce and the chipotle chiles in adobo sauce, pouring the mixture over the ribs afterwards.
Put the lid on and set the heat to LOW, allowing the ribs to cook for 10 to 12 hours** or you can set the heat to HIGH and let it cook for 5 to 6 hours.
Take the ribs out of the slow cooker, placing them on a serving plate and covering them afterwards (to help keep them warm), keeping the cooking liquid in the slow cooker.
If you’ve been using the LOW heat setting, turn it up to high. Mix the cornstarch and water together in a small bowl before adding it to the slow cooker, stirring to combine it with the cooking juices. Put the lid back on the slow cooker and let the mixture cook for an additional 15 minutes or until the sauce has thickened. Take the lid off afterwards and serve the sauce with the ribs. (We actually forgot to do this step completely but everything still turned out delicious !)
*We just spread the chopped chipotles over the ribs, followed by the barbecue sauce.
**We cooked ours on LOW heat and by the 11 hour mark, the ribs were falling apart.
Supposed to make 8 servings.
We know this isn’t the most appetizing looking but trust us, this is delicious !
Recipe source unknown.
We weren’t paid in any form to promote Jack Daniel’s Barbecue Sauce.