One Pound Homemade Italian Sausage Recipe

Print This Post Print This Post

1 pound homemade Italian Sausage recipe

I decided to post this One Pound Homemade Italian Sausage Recipe because it can be really hard to break down large recipes. Most sausage recipes are for large amounts, but there are times when just 1 or 2 pound of fresh sausage is needed. I used this sausage in bulk form, but you can stuff it into links if needed.

One Pound Homemade Italian Sausage Recipe
 
Prep time
Total time
 
Author:
Cuisine: Italian
Serves: 1 pound
Ingredients
  • 1 pound ground pork
  • 3 tablespoons ice water
  • ⅛ teaspoon black pepper
  • ½ tablespoon salt
  • ¼ teaspoon sugar
  • 1 teaspoon garlic powder
Instructions
  1. Whisk all the dry ingredients together in a small bowl. Add the ice water and mix until thoroughly combined. Add the mixture to the pork and work it in using your hands.
  2. Use as bulk or stuff into casings.

 

Biscuit Topped Slow Cooker Pot Pie

Print This Post Print This Post

Biscuit Topped Slow Cooker Pot Pie

Because this recipe isn’t placed in a pie crust, I guess the name of the recipe is a little misleading, but this recipe is so good I had to post it. Unlike most slow cooker recipes, that are almost always real simple, this one does require a little more work because it goes from the slow cooker into the oven, and the biscuits are par cooked before they go on top of the filling.
The end result is a delicious buttermilk biscuit topped pot pie.

Biscuit Topped Slow Cooker Pot Pie
 
Author:
Ingredients
  • Pot Pie Filling Ingredients
  • 2 tablespoons vegetable oil
  • 2 medium onions (finely chopped)
  • 4 garlic cloves (crushed and minced)
  • ½ teaspoon dried thyme
  • Salt and pepper
  • ½ cup dry white wine
  • 2 cups chicken broth
  • 1 pound carrots (peeled and cut into ½ inch pieces)
  • 3 tablespoons soy sauce
  • 3 tablespoons Minute Tapioca
  • 2 bay leaves
  • 4 pound bone in chicken thighs (skin and any excess fat removed)
  • 1 cup frozen peas
  • ¼ cup fresh parsley (chopped)
  • Biscuit topping ingredients
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon sugar
  • ¾ cup buttermilk (chilled)
  • 6 tablespoons unsalted butter (melted and cooled)
Instructions
  1. In a large skillet over medium high heat using the oil mix together the onions, garlic, ¼ teaspoon salt, and thyme. Cook until onion is softened and starts to brown. Stir in the wine, scrapping any bits from the bottom of the skillet. Place the mixture in the bottom of the slow cooker and add the carrots, broth, soy sauce, bay leaves, and Tapioca; mix until well combined.
  2. Salt and pepper the chicken, and then press the chicken thighs into the mixture.
  3. Cook chicken for 4 – 5 hours until chicken is tender and starts to separate from the bone. Remove the chicken from the slow cooker onto a plate. Let the juices settle and spoon any excess fat off of the top. Using 2 forks; shred the chicken away from the bones. Add the chicken back into the slow cooker and mix in the frozen peas, cream, and parsley, and then salt and pepper to taste.
  4. about an hour before the chicken is done prepare the biscuits.
  5. Biscuit instructions
  6. Preheat oven to 375 F.
  7. In a large bowl mix together the flour, baking soda, baking powder, sugar, and salt. In another bowl mix together the buttermilk and melted butter, stirring until mixture starts to clump. Stir the buttermilk mixture, into the dry mixture, until just combined and no streaks of flour remain. Lightly grease a baking sheet and using a ¼ cup measuring cup scoop out 8 mounds of dough place them about 1 ½ inches apart to form the biscuits. Bake for 8 minutes to firm up and form the biscuits. (Bottom should be just set) cover a set aside until ready to place on the casserole.
  8. Preheat oven to 400F.
  9. Pour the chicken mixture into a 13 x 9 casserole dish and arrange the biscuits on top. Bake for 25 minutes, or until biscuits are browned, and casserole is bubbly.
  10. Let rest 10 minutes before serving.

Adapted from Cooks Country

Chinese Barbecued Pork Steak Recipe

Print This Post Print This Post

chinese BBQ pork steak recipe recipe

Wow!; these Chinese Barbecued Pork Steaks are really good. Those were the first words out of my wife’s move when she tasted them. These pork steaks are a little bit of work, but well worth the effort.
The pork steaks start out in the slow cooker, coated with a spice rub, consisting mainly of Chinese five spice powder. They are slow cooked to just fork tender, transferred to the boiler, and coated with the Chinese BBQ sauce to form a sticky and delicious glaze.
The next time you are in the mood for Chinese, give this Chinese Barbecued Pork Steak Recipe a try; it’s really good.

Chinese Barbecued Pork Steak Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 6 tom 8
Ingredients
  • 1 boneless pork butt roast (5 to 6 pounds (excess fat trimmed and cut into 1 inch slices crosswise to form steaks)
  • 1 ½ teaspoons Chinese five spice powder (divided)
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • ⅓ cup hoisin sauce
  • ⅓ cup honey
  • ¼ cup sugar
  • ¼ cup soy sauce
  • ¼ cup ketchup
  • 2 tablespoons dry sherry
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger (grated)
  • 2 garlic cloves (crushed and minced)
Instructions
  1. In a small bowl mix together the salt, pepper, and ¾ teaspoon of the 5 spice powder. Rub the mixture into both sides of the pork steaks. Place the steaks in the slow cooker, and slow cook on low until fork tender about 5 – 6 hours (you don’t want them done to the fall apart stage because you need to be able to handle them)
  2. While the pork is cooking in a medium size bowl mix together the hoisin sauce, honey, sugar, soy sauce, sherry, sesame oil, ginger, garlic, and the remaining ¾ teaspoon of five spice powder; set aside.
  3. Line a broiler pan with aluminum foil, and pour about a cup of water into the bottom of the pan, and spray the grated top with cooking spray; set broiler on low with rack adjusted about 4 inches from the broiler element. Place the pork steaks in a single layer on broiler grate and brush each steak generously with the reserved sauce. Broil until steaks are lightly caramelized, flip, and repeat the process. (About 5 minutes on each side.) Coat the stakes again and continue cooking until the steaks reach a deep mahogany color, and are slightly charred on the edges. (I flipped them one more time during this process and used up all of the sauce.)
  4. Serve hot.

chinese BBQ pork steak

Adapted from Cook’s Country

Slow Cooker Beer Brats

Print This Post Print This Post

slow cooker beer brats

With the Super Bowl coming up I thought this would be a good time to post this Slow Cooker Beer Brats recipe. Because they are cooked in the slow cooker they turn out super tender and eliminate any possibility of tough and chewy casings. If you want to you could take this recipe a step farther and finish the brats on the grill.
I you’re looking for a really good game day recipe give these Slow Cooker Beer Brats a try; enjoy.

Slow Cooker Beer Brats
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: Makes 10
Ingredients
  • I you’re looking for a really good game day recipe give these Slow Cooker Beer Brats a try; enjoy.
  • 1 pound onions (peeled and sliced into ¼ inch thick slices)
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • 10 brats
  • 3 cups beer
  • ¼ cup Dijon mustard (plus extra for serving)
  • ½ teaspoon Caraway seeds
  • 1 cup sauerkraut
  • 10 Brat buns or hoagie buns
Instructions
  1. In a medium microwave safe bowl mix together the onion and soy sauce. Microwave for 5 minutes or until onion is softened. (Stir half way through the cooking cycle)
  2. Spread the onion mixture over the bottom of the slow cooker and arrange the brats in a single layer on top. In the same bowl whisk together ¼ cup Dijon mustard, beer, and caraway seeds; pour the mixture over the brats. Cook for 6 – 8 hours on low or 4 hours on high.
  3. Remove the brats to a serving platter and cover with aluminum foil to keep warm, add the sauerkraut to the onion mixture in the slow cook, and cook until warm. Pour the mixture though a colander and discard the juices.
  4. Serve brats on the buns covered with the onions, and sauerkraut, and additional mustard.

 

Adapted from Cook’s Country

Slow Cooker Beef Stroganoff Recipe

Print This Post Print This Post

beef stroganoff recipe

This is a simple recipe that saves a lot of time because it cooks all day in the slow cooker. Cook the egg noodles and thicken the sauce at the end of the cooking cycle and its ready to go on the table.
If you’re looking for a set it and forget it recipe to free up your day – give this Slow Cooker Beef Stroganoff Recipe a try; enjoy
Ingredients
2 pound of beef stew meat cut into 1 inch cubes. (Instead of buying stew meat I purchased a 2 pound sirloin roast that was on sale and cubed it myself. You can use any lean beef on sale. If it’s a tougher cut it will just take a little longer to cook.)
8 ounces of fresh mushrooms (cut into quarters)
1 medium onion (chopped)
1 clove garlic (minced)
1 cup beef broth
2 teaspoons paprika
Salt and pepper
1 cup sour cream
2 tablespoons flour
1 tablespoon Dijon mustard
1 package egg noodles (16 ounces)
2 tablespoons fresh parsley
Directions
1. Place broth, meat, onion, garlic, mushrooms into the slow cooker. Stir in the paprika and cook on low for 7 – 8 hours or until meat is tender.
2. In a small bowl mix together the sour cream, Dijon mustard and flour. Add the mixture to the slow cooker, salt and pepper to taste, and continue cooking for 15 minutes.
3. While the meat mixture is continuing to cook, cook noodles according to package directions; drain.
4. There are 2 ways you can serve this dish. Serve the meat mixture over the noodles, or mix the meat mixture and noodles together.
Serve hot garnished with the parsley
Serves 6 – 8
Adapted from Kraft Kitchens

Slow Cooker Chicken Marsala Recipe

Print This Post Print This Post

slow cooker chicken marsala recipe

If you’re tight on time here’s a delicious slow cooker recipe that has very little prep time.
I have a busy week scheduled and needed to free up some time so I turned to the slow cook. The chicken is moist, and the sauce is exceptional. I decided to serve this dish with hash browns and it turned out to be a perfect match.
It was just my wife and I for dinner, so I used 3 boneless skinless chicken breasts instead of the 8 the recipe calls for – but I did not change the amount of sauce.
If you like chicken Marsala give this slow cooker recipe a try – it’s delicious.

Slow Cooker Chicken Marsala Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 3 - 8
Ingredients
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 4 – 8 boneless skinless chicken breasts (depending on number you are serving)
  • Salt and pepper
  • 2 cans portabella chunky style mushrooms (4 ounces each)
  • 1 cup sweet Marsala wine
  • ½ cup cold water
  • ¼ cup cornstarch
  • 3 tablespoons fresh parsley (chopped)
Instructions
  1. Lightly spray slow cooker with cooking spray. Place oil in the bottom of the slow cooker and add the garlic. Salt and pepper the chicken breasts and place them on top of the garlic and oil. Place the mushrooms over the chicken and pour in the Marsala wine.
  2. cook on low for 5 – 6 hours or until chicken is done. Remove the chicken to a plate and cover with aluminum foil to keep warm.
  3. In a small bowl mix together the cornstarch and water until cornstarch is dissolved. Stir the mixture into the chicken juices, set the slow cooker on high, and continue cooking until mixture is thickened into a gravy. Add chicken back into the slow cooker and cook until heated through.
  4. Serve chicken topped with the gravy, and garnished with the parsley.

Adapted from Tablespoon.com

Slow Cooker Vesuvio Recipe

Print This Post Print This Post

slow cooker chicken vesuvio recipe

This Slow Cooker Vesuvio Recipe, is not quite a traditional recipe; being more on the side of what I would call a chicken stew. The main seasoning incorporated into the recipe is Zesty Italian dressing.
This is a quick recipe to put together, and because it’s cooked in the slow cooker it frees up a lot of to time to go to the beach, or work on some other things you want to get done.
The next time you’re looking to free up some time, or want to avoid the kitchen heat, give this Slow Cooker Vesuvio Recipe a try.
(I thought this dish was pretty good and wasn’t sure if I was going to post it – but my wife really liked it, and she’s the boss, so here it is. You Decide)

Slow Cooker Vesuvio Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Slow Cooker
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pound new red potatoes (quartered)
  • 1 small onion (cut in half and sliced)
  • 1 red pepper (cut into strips)
  • 6 cloves garlic (sliced)
  • 6 – 8 boneless skinless chicken thighs
  • ¼ cup all-purpose flour
  • ½ cup zesty Italian dressing
  • ¼ cup lemon juice
  • 1 cup frozen peas
  • ¼ cup fresh parsley (chopped)
Instructions
  1. Arrange the red potatoes, onion, and red pepper in the bottom of the slow cooker. Add the garlic and arrange the chicken thighs on top.
  2. In a medium size bowl whisk together the zesty Italian dressing, lemon juice, and flour; pour the mixture over the chicken.
  3. Cook on low for 6 -7 hours, or until chicken is done, and vegetables are tender. Add the frozen peas and continue cooking until peas are heated through.
  4. Serve e hot garnished with parsley.

Adapted from kraftrecipes.com

 

Slow Cooker Boston Baked Beans Recipe

Print This Post Print This Post

boston baked beans recipe

I like to try and put a fish fry on the menu at least once a week. As a side dish baked beans seem to work out exceptionally well. I like to try and prepare enough, so I have some left over, to freeze for later use. To save some time I decided to give this Slow Cooker Boston Baked Beans Recipe adapted from Cooks Country a try. The recipe itself is a basic Boston baked beans recipe, but the use of the aluminum foil over the bean in the slow cooker caught my attention. I have cooked beans in the slow cooker before, and even though they were good, the texture never seemed quite right. The aluminum foil acts as an additional cover, holding in more heat, to help cook the beans to a more tender texture. This is a simple solution to that problem that worked very well.

The next time you’re looking for a good side dish give this Slow Cooker Boston Baked Beans Recipe a try; it’s really good. This one is going on my favorites list.

Slow Cooker Boston Baked Beans Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 6
Ingredients
  • 1 pound navy beans (they need to be soaked overnight for 8 – 12 hours in cold water)
  • ½ teaspoon baking soda
  • 2 bay leaves
  • 4 ounces salt pork (rind removed – can also use bacon – I did use salt pork)
  • 1 medium onion (chopped)
  • ¼ cup mild molasses plus 2 tablespoons
  • ¼ cup brown sugar (packed)
  • 2 cups boiling water
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
Instructions
  1. Drain beans and place them in a large kettle or Dutch oven. Cove the beans with 8 cups of water, stir in the baking soda, and add the 2 bay leaves to the mixture. Bring to a boil over medium high heat and boil for 15 minutes scooping off any foam that collects on the top; drain, discard bay leaves and place beans in the slow cooker.
  2. While the beans are cooking score the fat side of the pork. In a large skillet over medium high heat cook pork until fat is rendered. Turn pork over, add onion, and cook until onion starts to brown; mix with the beans in the slow cooker.
  3. Stir ¼ cup molasses, brown sugar, and water into the bean mixture. Cover top of beans with aluminum foil, and cover with slow cooker lid. Cook for 10 – 12 hours on low or 5 – 6 hours on high until beans are tender. (Time will depend on your slow cooker. Mine cooks hot so it took me 5 hours on high.)
  4. Off heat, remove aluminum foil from slow cooker, and stir in the remaining 2 tablespoons of molasses, mustard, and cider vinegar. Let rest for 20 minutes or until slightly thickened.
  5. Salt and pepper to taste and serve hot.

 

Slow Cooker Beef and Three Bean Chili Recipe

Print This Post Print This Post

beef and three bean chili recipe

Even though summer is here we were all in the mood for chili; maybe because it hasn’t been all that warm. I had a very busy day coming up, and I also wanted to go fishing, so I decided to get out the slow cooker to save some time. This chili recipe is a little different because it uses stew meat instead of ground beef. The cooking time for this recipe will vary according to the size of the cubed meat used. This is a mildly seasoned recipe so I would recommend tasting it before adding the beef to the slow cooker so you can adjust the seasoning to your taste.
I thought this Beef and Three Bean Chili was really good, and my wife loved it – give this one a try.

Slow Cooker Beef and Three Bean Chili Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 ½ pounds stew meat (cut into 1 inch cubes)
  • 1 tablespoon chili powder
  • 1 large onion (chopped)
  • 2 tablespoons cooking oil
  • 1 can dark red kidney beans (16 ounces drained and rinsed)
  • 1 can Northern beans (15 ounces drained and rinsed)
  • 1 can black beans (15 ounces drained and rinsed)
  • 2 cans fire roasted tomatoes (14.5 ounces each undrained)
  • 2 jalapeno peppers (seeds removed and chopped)
  • 1 cup beef broth
  • 1 can tomato paste (6 ounces)
  • 1 tablespoon brown sugar
  • 6 cloves garlic (crushed and minced)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground cumin
  • Sour cream for garnish (optional)
Instructions
  1. Mix all the ingredients together in the slow cooker except for the meat, onion, and oil.
  2. Place the oil in a large skillet over medium high heat and brown the stew meat on all sides. using a slotted spoon remove the meat to the slow cooker.
  3. Using the same skillet cook the onion until pieces start to brown; scraping any dripping from the bottom of the pan while cooking. Add the onion to the slow cooker mixture.
  4. cook on low for 7 hours or until meat and onion is tender. (You can speed up the process by turning the slow cooker to high anytime during the cooking cycle.)
  5. Serve garnished with sour cream.
  6. Tip – garnish each bowl with shredded cheese

 

Slow Cooker Smothered Pork Chops Recipe

Print This Post Print This Post

slow cooker smothered pork chops recipe

Spring is here and I have a lot of outside clean-up work to do, so to free up some time I decided to put this Slow Cooker Smothered Pork Chops Recipe on tonight’s supper menu. This recipe does require a little bit of prep time, but once it’s in the slow cook, you can set it and forget it, and go about your day.
This recipe has a delicious combination of flavors which creates a fabulous gravy to serve over mashed potatoes. The parsley in this recipe mainly serves as a garnish – so it’s optional.
The next time you need to free up some time give this Slow Cooker Smothered Pork Chops Recipe a try; it’s really good.

Slow Cooker Smothered Pork Chops Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 4 slices bacon (cut sideways into ¼ inch slices)
  • Vegetable oil (if necessary)
  • 6 bone-in blade-cut pork chops (about ¾ inch thick – I used boneless shops in this recipe because they were on sale)
  • Salt and pepper
  • 3 medium yellow onions (halved and sliced)
  • 1 teaspoon light brown sugar plus 1 tablespoon
  • ¼ cup water plus 2 tablespoons
  • 3 cloves garlic (minced)
  • 1 teaspoons dried thyme
  • 3 cups chicken broth
  • 1 tablespoon soy sauce
  • 2 bay leaves
  • 1 tablespoon cornstarch
  • 1 tablespoon cider vinegar
  • 1 tablespoon minced fresh parsley leaves (optional)
Instructions
  1. In a large skillet over medium high heat cook the bacon until browned and starting to turn crispy. Remove the bacon to a dish lined with paper toweling to drain. Set the bacon aside in the refrigerator and leave the bacon fat in the skillet.
  2. Season pork chops with salt and pepper, and brown them in the bacon fat, on both sides, 3 at a time. Place them in the bottom of the slow cooker.
  3. Add the sliced onions to the now empty skillet, 1 teaspoon brown sugar, ¼ teaspoon salt, and ¼ cup water. Cook until onions are softened and start to brown. While onions are cook stir to scrap up any dripping off the bottom of the pan. Add the garlic and time and continue cooking until fragrant; pour the onion mixture over the chops in the slow cooker. Add the chicken broth, soy sauce, and bay leaves to the mixture. Cook on low for 6-8 hours or until or until chops are fork tender.
  4. Remove the chops to a serving platter and tent with aluminum foil. Remove the bay leaves and pour onion and juices through a fine mesh strainer into a sauce pan. Place the onion solids in a blender, add 1 cup reserved broth from the sauce pan, and blend until smooth, and then pour the mixture back into the sauce. In a glass or small bowl combine the remaining 1 tablespoon of water with the cornstarch; mix until smooth. Add the cornstarch mixture to the juices in the sauce pan and cook over medium heat until thickened, stirring frequently. Add the cider vinegar, salt and pepper to taste, and pour some of the gravy over the top of the chops. Warm the reserved bacon pieces in a microwave, or on the stove, and sprinkle them over the chops. (Garnish with parsley – if using). Serve extra gravy over mashed potatoes.

Adapted from Cooks Country