(Crockpot) Red Beans and Rice

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Red Beans & Rice (Slow Cooker)

I’m convinced that I was Cajun in a previous life. Maybe it’s just something about the land and the lifestyle that reminds me so much of my life here on the Eastern Shore – but I definitely feel a connection to those bayous in Louisiana. Even though I’ve never stepped foot in one…

I was shocked when I realized I’d never made red beans and rice. Sausage isn’t my favorite thing on the planet, but after feeding my three guys – who love it – for a couple of years, I’ve started to come around. The flavor that it gives to whatever it is you’re cooking it with can’t be attained by any other means, and it holds up well to cooking in a slow cooker. Yesterday I had a really busy day running errands and spent most of the afternoon in the dentist chair, so I threw this together in the morning before I left to head out the door. By 4:30 PM when I was finally heading home I was so thankful to know that dinner was ready and waiting for me when I returned.

I used andouille and kielbasa, for a double wallop of smokey porky flavor. Combined with tender and creamy red beans, onions, bell peppers, garlic, and a thick tomato sauce – it was the perfect meal at the end of a long day. I served it over rice to soak up all of those delicious juices, but served it with a salad and homemade cornbread for good measure. The boys both wanted seconds, and I’m looking forward to enjoying the rest for lunch this week. With Mardi Gras coming up next Tuesday, it would be a perfect meal to put together in the Crockpot while you’re at work.

Giving you more time to pour yourself a Hurricane, and laissez-les bon temps rouler when you get home! This one is definitely a keeper in my book, I hope you guys enjoy it too.

(Crockpot) Red Beans and Rice

1 lb. dried small red beans, soaked overnight or use the quick-cook method
8 strips bacon, chopped
2 lbs. of sausage cut into 1 inch slices (I used 1 package andouille and 1 package of kielbasa)
1 large onion, chopped
3 celery stalks, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 Tbsp Cajun seasoning
1 (4 oz.) can tomato paste
1 1/2 cups water
2 1/2 cups chicken broth
2 bay leaves
1 tsp kosher salt
3/4 tsp black pepper
1 Tbsp Worstershire sauce
1 Tbsp hot sauce
Additional hot sauce, for serving
Cooked rice, for serving
chopped green onions, for garnish (optional)

Cook bacon in a large frying pan, drain on paper towels and set aside. Add sausage to rendered bacon fat and cook until browned. Remove and place in crockpot.

Add onion, celery, and bell pepper to the skillet. Cook until veggies are starting to soften, about 4 minutes. Add the garlic and Cajun seasoning and cook for an additional minute. Add the tomato paste and mash into the veggies to combine, letting cook in the skillet until starting to brown – about 5 minutes.

Carefully add the water and combine with tomato paste, scraping the bottom of the pan to remove any browned bits that have accumulated. Pour mixture into slow cooker.

Add the beans, bacon, chicken broth, bay leaves, salt, pepper, Worstershire, and hot sauce to the slow cooker. Stir to combine.

Cook on low for 6-8 hours until the beans are soft and starting to break down.

Serve over rice. Garnish with green onions and serve with additional hot sauce, if desired.

Source: adapted from My Biscuits are Burning

Southwest Potato & Corn Chowder

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Southwest Potato & Corn Chowder

I haven’t been able to stop thinking about this soup since I made it two weeks ago. I thought a potato corn chowder sounded great, and remembered  a poblano potato soup my friend Katie had posted. I didn’t have any poblanos on hand, but I did have a couple bell peppers. So I went with that, added a little bit more corn, and topped with some cilantro before serving for a Southwestern twist.

I used bacon this time around, but I’m thinking that chorizo might be a nice addition and spice it up even more – so I’m looking forward to trying that rendition next time. The tender potatoes and sweet corn, along with the colorful peppers made for a perfect marriage of flavor. And the cilantro on top was just the bright, fresh kick that it needed.

It was reminiscent of my favorite Loaded Baked Potato Soup – but much lighter in flavor without the addition of a bunch of sour cream. We all went back for seconds the first night I made it, and Andrew even went back for a third bowl. I enjoyed leftovers for lunch the majority of the rest of the week – and it was one of those things that I was very sad when it was finally gone. It’s definitely going to be making an appearance on our menu again very soon!

Southwest Potato & Corn Chowder

8 slices bacon, chopped
1 large onion, chopped
1 red bell pepper, diced
1 orange bell pepper, diced
3 cloves garlic, minced
1 Tbsp butter
1/3 cup flour
1 tsp salt, plus more to taste
1/2 tsp freshly-ground black pepper, plus more to taste
1 tsp ground cumin
8 cups chicken broth
4 cups starchy potatoes (Russet or all purpose), peeled and cut into 1/2-inch cubes
1 lb frozen corn kernels
1 cup half-and-half
1/2 cup grated Pepper Jack or cheddar cheese, for serving
1/2 cup fresh chopped cilantro, for serving

Cook bacon in a large stock pot until crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve.

Reduce heat to medium and add the butter, onions, and bell peppers. Cook 10 minutes, until the onions are translucent. Add the garlic and cook for an addtional minute until fragrant.

Stir in the flour, salt, pepper, and cumin. Cook 3 minutes. Slowly add in broth and bring to a boil. Add the potatoes, reduce heat and simmer, uncovered, 15 minutes, until the potatoes are fork tender.

Add the corn, as well as the half-and-half to the soup and cook for about 15 minutes more. Season to taste with salt and pepper. If you want a thicker consistency, give the chowder a few mashes with a potato masher to break down some of the potatoes and thicken the mixture.

To serve, ladle chowder into bowl. Top with cheese, bacon, and fresh cilantro.

Source: adapted from So Tasty, So Yummy

Brazilian Black Bean & Pork Stew

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Brazilian Black Bean & Pork Stew

We had a considerable amount of snow over the course of the past two weeks, probably the most that the Eastern Shore has seen in quite a few years. Both little ones were home with me, cooped up in the house, for a majority of those days.   Needless to say, comfort food was in order.

I’d had this recipe bookmarked to try since I bought my copy of Slow Cooker Revolution, and would add it to our weekly menu – but it just kept getting pushed back for one reason or another. I finally decided that it would make a great snow day meal, so it finally came together in my crockpot last week – and I’m kicking myself for not getting around to it sooner. I assumed that I wouldn’t really like it…I’m not the biggest kielbasa fan, and it seemed really meaty. Not that I dislike meat, quite the contrary. But, on initial inspection it just didn’t seem like my cup of tea. But, I knew all the little carnivores in this house would adore it. I was right on that count at least, but was wrong in assuming that I wouldn’t love it too!

The flavors were out of this world. Everything blended together perfectly when cooked, creating a symphony of meaty goodness in one pot. The pork and kielbasa were tender, but still retained their shape and texture. And the beans – oh my word, those beans! Absolutely perfectly cooked – nice and creamy, just the way I like them. I served over a bed of cilantro-lime rice, and topped with some sliced avocado and the Brazilian hot sauce they suggest in the book. It kind of reminded me of pico de gallo…but with the addition of green bell pepper, white wine vinegar, and extra-virgin olive oil – it definitely added more layers of complexity.

It made a large batch, so we enjoyed it for dinner one night – and I stuck the other half in the freezer for a quick meal one night when I’m not feeling like cooking. Which, I must admit – is getting more and more often as the due date for baby boy #3 approaches. It’s good to know that such a hearty and comforting meal is just a thaw out and re-heat away!

Brazilian Black Bean & Pork Stew

6 oz bacon (6 slices), chopped
3 onions, minced
1 (6 oz) can tomato paste
8 garlic cloves, minced
2 Tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
1 cup water
4 cups chicken broth
1 pound dried black beans, picked over and rinsed
1 pound kielbasa sausage, halved lengthwise and sliced 1/2-inch thick
2 bay leaves
1 (3 pound) boneless pork loin roast, cut into 1-inch chunks
kosher salt
fresh ground black pepper

For Brazilian Hot Sauce:
2 large tomatoes, finely chopped
2 onions, minced
1 green pepper, minced
2 jalapenos, minced
1/3 cup white wine vinegar
3 Tbsp extra-virgin olive oil
1 Tbsp cilantro, minced
1 tsp kosher salt

Toss pork chunks with 2 tsp salt and 1 tsp pepper in large bowl. Set aside.

Cook bacon in 12-inch skillet over medium-high heat until crisp, about 5 minutes. Remove from pan and set aside.

Place pork chunks into skillet with rendered bacon fat, cook for about 4 minutes on each side until nicely browned. Remove and set aside.

Add onions to the pan with the drippings and cook for 4 minutes, until starting to soften. Add garlic and cook for an additional minute. Add tomato paste, chili powder, cumin, and coriander and cook until tomato paste is starting to brown – about 5 more minutes. Stir in water, scraping up any browned bits; transfer to slow cooker.

Stir broth, beans, kielbasa, pork, bacon, and bay leaves into the slow cooker. Cover and cook until pork is tender – 9 to 11 hours on low or 5 to 7 hours on high.

To make the hot sauce, combine all ingredients in a medium bowl. Let sauce stand and room temperature until flavors melt, about 30 minuntes. Hot sauce can be refrigerated in air-tight container for up to 3 days. Makes about 3 cups.

Discard bay leaves. Season with salt and pepper to taste and serve with Brazilian Hot Sauce.

Source: adapted from Slow Cooker Revolution

Caramelized Onion & Bacon Pizza

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Caramelized Onion & Bacon Pizza

We’ve got a big day coming up this Sunday. Not that I care as much where neither of my teams made the cut – but quite a few of my friends are Broncos fans, so we’ll be rooting for them in our house. And, of course I never need an excuse to fill up our table with football-munchie related items.

So when the folks at Musselman’s asked me to share a game day recipe with you guys that featured their delicious apple butter, I couldn’t say no. We’re big fans of apple butter in this house – just by putting it on a simple peanut butter sandwich or toast, or incorporating into a recipe, it’s always a winner. I first got hooked on the stuff after receiving a jar from the husband of one of my best friends who is from Michigan. Their family cooks a huge batch every year and then shares it amongst themselves. It’s rich, fruity, and delicious – without being overly sweet. So, to be able to find a jar of a quality apple butter on the shelf at my local grocery store is wonderful, and like I said – we use it regularly.

So, this pizza. It’s definitely not your typical pizza…but, that’s a welcome change in my book. A crispy crust with a layer of apple butter as the sauce, that’s then topped with plenty of smoky gouda and sharp white cheddar, caramelized onions, and crispy bacon. Then right before serving you top it with a bit of baby arugula for a fresh, spicy kick. It was really delicious, and different. The slightly sweet sauce and onions mingled with the smokiness of the gouda and bacon was an absolutely perfect pairing.

Jon and I both really enjoyed it, and I was kind of shocked that the boys loved it too! I figured where it wasn’t your standard pizza, they wouldn’t be interested – but their little palettes continue to surprise me everyday! If you’re looking for something new to add to your Super Bowl munchie lineup, give this pizza a try!

Musselman’s has also generously offered to host a great giveaway for our readers! A gift package featuring a jar of apple butter with a few recipe cards for some ideas to get you kick-started on what to make with your jar, and also this fabulous Wilton Armetale Grillware Pizza Tray. Which, I can vouch for – has been wonderful. My pizza stone cracked last week (my second Pampered Chef stone to crack in 1 year!) so this couldn’t have come at a more perfect time. It can go up to 1,000 degrees F, so is oven as well as grill safe! I’m looking forward to trying some grilled pizza recipes on this bad boy come spring.

musselmans

To enter, just leave a comment on this post telling me what your favorite game day snack is! Contest will run from today through Februrary 2nd at 11:59 PM. Winner will be selected by that nifty Random Number Generator and contacted that Monday morning. Big thanks to Musselman’s for hosting such a great giveaway!

Caramelized Onion & Bacon Pizza

6 strips bacon, chopped
1 Tbsp butter
1 large yellow onion, thinly sliced
3/4 tsp kosher salt
1 Tbsp balsamic vinegar
1 ball pizza dough
1 Tbsp olive oil
1 cup apple butter
1/2 tsp crushed red pepper flakes
4 ounces Gouda cheese, shredded
4 ounces sharp white cheddar, shredded
2 cups baby arugula

Preheat oven to 500°F. Place pizza pan or stone in oven to heat up.

In a medium skillet cook bacon over medium heat until starting to crisp up. Remove from pan and drain most of the rendered fat out of the pan, leaving about 1 tablespoon.

Add the butter to the pan with the bacon drippings, as well as the onions onions. Toss onions to coat and season with the salt. Let onions cook without stirring, for about 5 minutes. Give the onions a stir, and continue to cook another 5 to 7 minutes. Add balsamic vinegar and stir to incorporate. Continue cooking until onions are caramelized and broken down, another 10 minutes. Remove from heat and set aside until ready to build pizza.

Form pizza crust on parchment paper or pizza peel that’s been lightly dusted with cornmeal. Brush olive oil on the outside crust of the pizza dough. Spread the apple butter over the dough as the sauce, sprinkle with crushed red pepper, then top with the cheeses, onions, and bacon.

Carefully place the pizza in the preheated oven (I use a cookie sheet) onto the pizza stone and bake for about 15 minutes, or until cheese is bubbling and browning.

Remove from the oven and let sit for about 5 minutes before slicing.

Slice pizza and top each slice with fresh baby arugula to finish. 

Source: adapted from Fork vs. Spoon via Musselman’s

musselmansgiveaway

Congratulations to Morgan who said that she loves Bbq beef short ribs, buffalo chicken dip and bacon wrapped shrimp on game day. Those are some of my favorites too!