Category Archives: Slow Cooker

Andouille Sausage and Red Beans over Rice

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

Why didn’t I name this something obvious like Red Beans and Rice? Because I am not entirely sure this is authentic Red Beans and Rice. I once read comments on another blog where the readers got into a fierce debate about what is used in authentic cajun food, so in order to avoid that I will make no claims to know traditional cajun food! :) I just made it up and we really like it, and I happen to think you will like it too!

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

While this may not be authentic, it is pretty darn good! Spicy Andouille sausage is cooked until slightly crisp, and paired with sauteed onions in a fiery tomato sauce. This is all served up over rice for an easy weeknight meal!

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

While some of you may not be as ready for fall as I am I think this is a nice dish to slowly transition to the warm, comforting flavors of Autumn. As you can imagine this is pretty easy to throw together, it just uses some basic pantry staples you may already have lying around. I paired this with these Cheddar and Summer Squash Cornmeal Muffins that I shared earlier this week. It was awesome. A really really great flavor combonation!

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

Andouille Sausage and Red Beans over Rice
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 link Andouille Sausage, sliced (Johnsonville Andouille Sausage is gluten free)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves of garlic, minced
  • 1 can red beans, drained and rinsed
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can of rotel
  • 1 can of stewed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • ¼ teaspoon garlic salt
  • ¼ teaspoon paprika
  • 2 cups chicken broth
  • 2 bay leaves (optional)
  • 1 cup jasmine rice
  • 2 cups water or chicken broth
Instructions
  1. Heat a large pot or dutch oven with a lid to medium heat. Lightly spray pot with cooking spray and place sliced sausage in skillet.
  2. Cook sausage for 2-3 minutes until browned.
  3. Add olive oil, chopped onion, peppers and garlic and let cook stirring occasionally for 5 minutes.
  4. Add drained and rinsed beans, undrained rotel and tomatoes.
  5. Add spices, broth and bay leaves (if using)
  6. Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 30 minutes.
  7. In a small sauce pan bring broth or water to boil, add rice, reduce heat to low and cover. Let simmer for 15 minutes until liquid is absorbed.
  8. Serve the red bean mixture over rice
  9. (Alternatively, you can put this in the crock pot and let simmer on low all day)

 

Slow Cooker Zesty Chicken Tacos

Slow Cooker Zesty Chicken Tacos

Just in case you haven’t taken a look, I updated my recipe index over the weekend. Now, instead of just a written list, you can see the image too! I still have a little reorganizing to do, but I think it is so much nicer, and as a huge bonus it wasn’t too terribly difficult for my technology challenged self.

One of the things I noticed was the fact that I only have a handful of slow cooker recipes, which is crazy because I use it all of the time! Really, probably once a week at least. I think it is that things cooked in a slow cooker are generally not pretty. If it isn’t pretty it isn’t going to photograph well, and if it doesn’t photograph well you will never want to make the recipe no matter how good I say it is because it doesn’t look good.

Urgh. Food blogger issues.

Slow Cooker Zesty Chicken Tacos

But these chicken tacos are the exception. Not only do they look scrumptious, they are a cinch to make and super healthy! It all starts by adding a couple chicken breast to your slow cooker, a good dose of salsa verde and a whole lime squeezed right over the top! Now, I don’t know about you, but I think magical things happen when limes juice is involved :) Now that everything is prepped turn your slow cooker on low and walk away!

After the chicken has simmered in salsa and lime juice all day just drain all of the liquid and shred the chicken, it will practically fall apart it is so tender. Place the shredded chicken back in the warm slow cooker, toss with some additional spices, a little more salsa Verde and the juice from other lime. Just mix everything up until it is coated in that zesty goodness and serve! We served these with warmed corn tortillas and garnished with a little impromptu guacamole, which is just chopped avocados, tomatoes, cilantro, sea salt and (you guessed it) lime juice.

Slow Cooker Zesty Chicken Tacos

Probably the best thing about slow cooker recipes is the fact that I put little to no effort forth in the morning and when I get home from work I am greeted by the fantastic smell of dinner, already finished and ready to go!

5.0 from 3 reviews
Slow Cooker Zesty Chicken Tacos
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound chicken breast
  • 2 cups salsa verde
  • 2 limes
  • 1½ teaspoon cumin
  • 1½ teaspoon garlic powder
Instructions
  1. Spray the inside of a small slow cooker with cooking spray, set to low.
  2. Place chicken breast in slow cooker, cover with 1¾ cup salsa and the juice of one lime. Let cook on low for 8 hours.
  3. Drain off all liquid, shred chicken and place back in slow cooker add the remaining ¼ cup salsa, the juice of one lime and the cumin and garlic powder. Stir mixture until completely coated with the seasonings and salsa. Let mixture warm all the way through, serve with chips or warmed corn tortillas.
  4. Garnish with guacamole and additional limes.

 

Buffalo Chicken Taquitos

I am emotionally spent after Wednesday’s post, so no cute stories today, just a really good recipe! :)

We are buffalo chicken fanatics in this house.

We have buffalo sauce on pizza, baked potatoes, chicken tenders, mac and cheese, chicken casserole, fries, basically anything. Which is why if I am feeling uninspired for our dinner menu I know anything with that flavor combo is going to be a big hit. This was no exception.

Buffalo Chicken Taquitos

I kind of used the flavors from buffalo chicken dip and just wrapped it up in corn tortillas and baked. How simple is that? And because I just threw the chicken in the crock pot before I went to work I didn’t even actually have to cook.

Just shred, mix, roll, bake, eat. My kind of dinner.

This also makes a ton, I actually made half this amount because there is only two of us and if I would have made the full recipe Mr. Maebell would have felt obligated to eat all of them. Every single one.

Buffalo Chicken Taquitos

This is a great one to keep handy because it makes a quick dinner, or a great lunch with things you probably already have on hand. Serve with a great big salad and you have a crowd pleasing dinner!

Ingredients:

  • 1 pound chicken breast, cooked and shredded
  • 1 8 ounce package of cream cheese (reduced fat is fine)
  • 1 package of ranch seasoning
  • 1 cup shredded cheese
  • 1/2 cup buffalo sauce (or to your taste)
  • 30 corn tortillas

Directions:

  1. Preheat oven to 400
  2. Cook your chicken, I just put the chicken breast in my smallest crock pot with about a cup of chicken broth cooked on low for 8 hours. Then I shredded them using my stand mixer when I got home. You can also bake it if you prefer.
  3. Mix shredded chicken, softened cream cheese, ranch seasoning, cheese, and buffalo sauce until well combined.
  4. Go ahead and spray two cookie sheets with cooking spray and set aside.
  5. Work with about 6 corn tortillas at a time, put them in a clean dish towel, microwave for about 45 seconds, you want them to be pipping hot so they will not crumble when you roll them.
  6. Add a tablespoon or two to one side of the tortilla and roll, lay seam side down on the cookie sheet. Repeat this until all your filling is gone.
  7. When your cookie sheet is full of taquitos lightly sprayed the top with cooking spray just to help them brown a bit.
  8. Bake about 20 minutes, serve with ranch, enjoy!

I made half this recipe and filled mine pretty darn full at it made 14 big taquitos.

Chili

As I turned on the television yesterday these are the first words I hear “An arctic blast is moving across the country.”

Oh my goshhhh…..really?

Last Friday I shared Blueberry Bars and spoke of my new approach for Spring. Cook like it, eat like it, dress like it and surely it will come. This actually proved to work pretty well over the weekend, our windows were wide open and we grilled burgers. If that isn’t the first sign of Spring, I don’t know what is.

Chili

Chili

Turns out Mother Nature is a tease.

As the weather returns to unfortunate temperatures I am choosing to use this as an opportunity to have one last go of our favorite winter recipes. Chili is at the top of that list. There are a ton of different versions of chili recipes, some with ingredient lists as long as your arm that take hours to prepare, but I really believe simple is best. Meat, beans, tomatoes, chili powder, simmer.

Done and Done.

Chili

Ingredients:

  • 1 pound ground beef, cooked and drained
  • 1 can light red kidney beans
  • 1 can dark red kidney beans
  • 1 can red beans
  • 1 can rotel
  • 1 can crushed or stewed tomatoes
  • 1 46 ounce can of tomato juice
  • 2 tablespoons chili powder
  • 2 teaspoon onion powder
  • 1 teaspoon paprika

Directions:

In a large pan brown meat, drain well. Add rinsed beans, undrained can of rotel and tomatoes, tomato juice and spices. Simmer for about 30 minutes uncovered. Chili is ready to go when you can tell the tomato juice has reduced a bit (when you have less liquid than when you started) garnish and enjoy!

Alternatively, you can throw this in the slow cooker  on low all day and have a warm meal ready to go when you get home.

Roasted Garlic

So lets talk garlic.
You can buy these super convenient little glass jars of garlic, some whole cloves, minced, chopped, a whole bunch of different varieties in the grocery store. They are great, and really fast and easy, I have a jar in my fridge right now! But those little guys aren’t always the best option. When you really want to get a super rich, savory garlic flavor you’ve got to roast it! Taking the extra step to roast your garlic can make your lasagna, mashed potatoes, or whatever your making extra special.
So, here we go!

Roasted Garlic

Roasted Garlic

Grab some garlic and lop off the top. Just cut it right off.

Roasted Garlic

Roasted Garlic

Then drizzle a good dose of olive oil over your garlic, wrap up your heads of garlic individually with aluminum foil.

Roasted Garlic

Roasted Garlic

Now you have two options, throw your garlic in a 400 degree oven for about 45 minutes, or place it in a small slow cooker and just leave on low all day. I really love the slow cooker option because you don’t have to crank up your oven, either will work great.

Roasted Garlic

Roasted Garlic

Now that your house is smelling super great and your garlic is done, take it out and let it cool for a bit. When it is cool enough to unwrap you will be able to squeeze the garlic right out.

There you have it, it sounds a lot fancier than it really is. The next time you need to add a little oomph to your dish try it!

Slow Cooker Salsa Chicken

Mondays. Ugh.

Mondays are a day of more for me.

You know what I mean, one more cup of coffee, just 10 more minutes of sleep, a few more minutes to get ready.

I pretty much need more of everything on a Monday, except anything that requires effort. Like cooking…on Monday, cooking is for the birds. I need something that is going to cook itself, something hearty, tasty, something that seems like I put more effort forth than I did.

 

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken

That is where this little wonder comes into play. I came up with this recipe a couple years ago in college, it was during that blissful time in life when you get down to your last $16 the Thursday before payday so you had to make due with what you had on hand.

Slow Cooker Salsa Chicken

This requires exactly three ingredients. Yes, three! Just one package of chicken breast, a can of tomatoes with green chili’s (rotel) and a can of grillin’ beans. Sometimes I use the Texas Ranchero, and sometimes I use the Black Bean Fiesta. This particular night I used the black bean version. We never seem to eat this the same way twice. Sometimes we eat with chips or use this as taco filling or in wraps, and sometimes we just pour over rice and throw some shredded cheddar on top. The versatility is what I love about this dish.

Salsa Chicken

Salsa Chicken

So, the next time your Mondays just happen to come a bit too quickly and leave too slowly throw this in your slow cooker, kick back and have one more cup of coffee.

Slow Cooker Salsa Chicken
Recipe type: Dinner, Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 package of chicken breast (usually about a pound, 2-3 chicken breast)
  • 1 can rotel
  • 1 can Bush's Grillin' Beans (the Texas Ranchero or the Black Bean Fiesta)
Instructions
  1. Place chicken in a slow cooker, cook on low for 8 hours or high for 4. You can add a little water or broth if you want, but it isn't necessary. Remove chicken and shred, drain off any excess liquid. Stir in next two ingredients and heat until warmed through. Serve with chips, salsa, sour cream, cheese, or rice. Enjoy!