Slow Cooker Beer Brats

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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
 
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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

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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

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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
 
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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

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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
 
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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

 

Tennessee Whiskey Smoked Pork Ribs Recipe/with Gas Grill

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smoked pork ribs recipe

Incorporating wood smoke into your grilling can be a little challenging, and time consuming, but it is well worth the time and effort. Different types of wood can give off unique types of flavor.
Smoking with your gas grill is not as hard as you think. A piece of aluminum foil, some wood chips, and you are set to go.
This is a simple recipe that takes some time, but the whiskey and smoked flavor turn these ribs into a delicious summertime treat.

smoked pork ribs recipe

Tennessee Whiskey Smoked Pork Ribs Recipe/with Gas Grill
 
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Author:
Recipe type: Grilling
Ingredients
  • 2 – 3 pounds country style pork ribs (I used 3 pounds which was about perfect for the amount of sauce)
  • Kosher salt
  • Pepper
  • Wood chips (soaked for at least 30 minutes in cold water – the longer the better.)
  • Ingredients for glaze
  • ⅓ cup Tennessee whiskey
  • ⅓ cup brown sugar (packed)
  • 1 tablespoon chili powder
  • 1 peach (very ripe)
Instructions
  1. Prepare wood chips by folding them into aluminum foil to form a packet, cut slits into the top of the foil to vent the smoke. Place the packet to a far side between the grill grate and burner. Preheat and prepare the grill on high heat. Close cover and heat grill until wood packet starts to smoke.
  2. Salt and pepper pork ribs on both sides.
  3. Reduce heat to medium high, generously oil grades and grill pork ribs until browned on both sides. Shut off all burners except for the burner under the foil packet; turn that burner to low. Move pork ribs to cooler side of grill. Close cover and smoke for 1 ½ to 2 hours.
  4. Directions for Glaze
  5. Peel the peach, remove the pit, place it a medium size sauce pan and mash it using a fork. Stir in the whiskey, brown sugar, and chili powder. Bring mixture to a boil, reduce heat to medium high and continue cooking until mixture is reduced to a light syrup texture. Remove ⅓ cup and set aside for dipping sauce.
  6. Turn all burners on, increase grills heat to medium, and brush the chops with the glaze, turning as needed. Cook to an internal temperature of at least 145F and glaze is used up. (about 15 minutes)
  7. Serve with the reserved dipping sauce.

 adapted from charbroil.com

Slow Cooker Beef and Three Bean Chili Recipe

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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
 
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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

 

Chicken Cacciatore Recipe

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chicken alla cacciatore recipe

This Chicken Cacciatore Recipe is a simple recipe to put together. It does require quite a bit of cooking time, but it is well worth it. I followed the recipe and kept it simple. If you wanted to you could add red and green sweet peppers, and maybe a sliced zucchini to fancy it up a little bit. I used canned chopped tomatoes that had Basil, Oregano, and garlic already added but you could change this by using pure chopped tomatoes, and then adding your own seasoning.
The next time you can’t figure out what to put on the menu for supper give this Chicken Cacciatore Recipe a try; it’s really good.

Chicken Cacciatore Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 1 frying chicken (cut into pieces – breast pieces cut in half cross wise)
  • ½ cup all-purpose flour
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • ¼ cup cooking oil (divided)
  • 2 tablespoons butter (divided)
  • 4 cloves garlic (crushed and minced)
  • 1 medium onion (cut in half and sliced thin)
  • 1 package fresh mushrooms (8 ounces sliced thin)
  • 1 can diced tomatoes with Oregano, Basil, and garlic (14.5 ounces)
  • ½ cup red wine
Instructions
  1. In a 9 inch pie dish whisk together the flour, salt, and pepper.
  2. Place ½ the oil in a large skillet with 1 tablespoon of butter over medium high heat. Roll the chicken in the flour mixture to coat, and brown the chicken until golden on both sides.
  3. browning chicken
  4. In a separate skillet using the rest of the oil, and butter, cook the onion and mushrooms until mushrooms have given up most of their moisture and are tender. Spread the mushroom mixture out to form a pocket in the center of the pan, add the garlic, and continue cooking until fragrant – about 1 minute. Mix the garlic into the onion mixture.
  5. cooking mushrooms and onions
  6. Spoon the mushroom mixture over the top of the chicken. Distribute the chopped tomatoes over top and then gradually pour in the wine. Cover, reduce the heat to simmer, and cook until chicken is done. (About 1 ½ hours)
  7. cooking chicken cacciatore skillet

chicken cacciatore skillet

Slow Cooker Smothered Pork Chops Recipe

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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
 
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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

Smothered Rabbit with Wild Berry Wine Recipe

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smothered rabbit in with wild berry wine recipe

I have prepared a lot of rabbit recipes but I always come back to this Smothered Rabbit with Wild Berry Wine Recipe. The meaty is tender and the gravy is delicious over mashed potatoes. You can use this recipe with wild or domestic rabbit meat; the cooking times will just vary a little bit. I used my homemade raspberry wine in this recipe, but any good quality red wine I think would work just as well.

Smothered Rabbit with Wild Berry Wine Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 rabbit (about 3 pounds cut into pieces)
  • 1 large onion (sliced)
  • ¼ cup wild berry wine (or good quality red wine)
  • 3 cups chicken broth
  • 1 bay leaf
  • Salt and pepper
  • 2 tablespoons of cooking oil
  • 2 tablespoons cold water
  • 2 tablespoons cornstarch
Instructions
  1. Salt and pepper the rabbit pieces; in a large skillet using the cooking oil brown the rabbit pieces over medium high heat on both sides.
  2. Add the wine to the skillet followed by the chicken broth. Slice the onion on top and add the bay leaf. Bring the mixture to a boil, reduce heat to a high simmer, cover and cook until rabbit is tender.
  3. While rabbit is cooking mix 2 tablespoons of cornstarch together with 2 tablespoons of cold water until dissolved.
  4. Remove the rabbit from the skillet to a serving platter. Using a slotted spoon top the rabbit with the onion slices from the skillet. Remove the bay leaf and stir in the cornstarch mixture; continue cooking until juices are thickened to form gravy. Pour some of the gravy over the rabbit pieces and reserve the rest to serve over potatoes. (Add the cornstarch thickening slowly – you can use more or less to create the gray consistency you want)

 

 

Venison Stew Recipe

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venieon stew recipe

One of my favorite ways to cook venison is to prepare venison stew. It’s a great way to tender up some of the tough cuts of venison tuning them into a delicious supper. You can change the vegetables in this recipe to whatever combination you like. For the wine I used a homemade cherry wine I had on hand, but if cherry wine is not available, use any good quality red dry wine.
This recipe does require a lot of cooking time depending on how tough of venison cut you are using. It took me about 2 hours to have this dish on the table.
If you have some venison on hand give this venison stew recipe a try; it’s very good.

Venison Stew Recipe
 
Prep time
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 slices bacon (cut into ½ inch pieces)
  • 1 pound venison stew meat
  • 3 cups beef broth
  • 1 cup cherry wine (dry red wine)
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon marjoram leaves
  • ¼ teaspoon pepper
  • 1 medium onion (chopped)
  • 1 stalk of celery (thinly sliced)
  • 2 medium carrots (sliced into 1 inch pieces)
  • 1 large potato (cut into 1 inch cubes)
  • Thickening
  • ½ cup cold water
  • 3 tablespoons all-purpose flour
Instructions
  1. In a 4 quart kettle, or Dutch oven, cook bacon over medium high heat until crispy. Remove the bacon from the kettle and set aside on paper toweling to drain. (Cover and set aside)
  2. Place the venison stew meat in the kettle with the bacon fat and cook until venison is browned on all sides. Add the beef broth and wine into the venison and then mix in the seasonings. Bring the mixture to a boil, and then reduce the heat to simmer. Cover and cook until venison is almost tender.
  3. Add the onion, potatoes, celery, and carrots. Continue cooking covered until vegetables are tender. While vegetables are cooking, in a small glass, make the thickening by mixing the flour into the water until flour is dissolved and mixture is smooth.
  4. Add the thickening into the stew mixture and cook until thickened. Stir in the reserved bacon pieces and serve hot.