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Sabtu, 17 Juni 2017

We Eat crock pot beer chili

there is nothing more that I love about fall than warm soup on a cool evening. well, this weekend we had a taste of cool weather (82 degrees!!!) and I was excited to whip out my favorite recipe for beer chili, dump it all in the crock pot after getting home from church and lounge the afternoon away while watching Sunday's football lineup.

best part is that this recipe is HA-UGE and we had dinner for Monday night, too:)

I'm a big fan of chicken sausage, and if you happen to go back through my recipes you'll see that its basically the only kind of sausage I'll buy. my local specialty grocery store (market street) makes their sausage in house and it is YUMMY. I made a stop through their after church (because the weather made me do it) and they had this chipotle chicken sausage- yes! its like they knew I was coming!! I bought six links because I was being overzealous and prefer this to ground beef..so.. this chili ended up quite meaty!

all the veggies! smelled like a great big bowl of fresh pico de gallo. again- being overzealous with the garlic. I freaking love garlic. so I always add much more than a recipe calls for, even if it does suck to mince garlic. nothing more tedious that mincing garlic, but its worth it.

so worth it..

da beer.

I used a pale ale called revolver which is made by the same company that makes blood and honey (which is my faaaav right now). just before I added the beer I stirred in the seasonings and veggies- which included a dry packet of spicy ranch dressing. I didn't have onion powder, as called for in the original recipe, but I had that hanging out on my shelf.. so I figured it might only make it better?

it did.

top it with lots of cheese, sour cream, and more peppers!

crock pot beer chili

adapted from home made interest

2 lbs lean ground beef

1 lbs ground sausage (remove from casing)

I used chipotle chicken sausage

2 red bell peppers, seeded and diced

5 garlic cloves, finely minced

you can use more or less, but we looooove garlic!

1 white onion, diced

1 jalapeno, seeded and diced

1 poblano pepper, seeded and diced

3 tablespoons chili powder

1 tablespoon cumin powder

2 teaspoons smoked paprika powder

1 packet spicy ranch dressing

like the hidden valley brand

12 oz pale ale beer

2 (15oz) cans of diced tomatoes

2 (15oz) cans tomato sauce

1 tablespoons olive oil

Garnish with Cheddar cheese, sour cream & green onions

brown the beef and sausage over medium heat in a large pot. drain.

add olive oil, onions, garlic, bell peppers, jalapeño, poblano pepper to your crock pot stirring to combine. add drained meat, pale ale, tomatoes, tomato sauce, cumin, chili powder, ranch packet, and paprika to the pot and cover. set to LOW for 4 hours or HI for 2 hours.
top with cheddar cheese, sour cream and green onions!

we loved this with broccoli cornbread- I've been making it for years from my mother in law's recipe and I did a quick search on pinterest and found the exact ingredients HERE! its so delicious, my friends:)

happy crock potting!!!

Sabtu, 29 April 2017

Crock tober Crock Pot Chicken Parmesan

It's Here!

The 2nd Annual Crock-tober Link Up!

Are you ready for a delicious recipe?

Chicken Parmesan is one of my favorite meals & I love ordering it at reasturants.

It is high maintenance to make, unless you use your Crock Pot!

This Crock Pot Chicken Parmesan is SO easy and delicious!

Here is what you need:

4-6 Boneless, Skinless Chicken Breasts

3/4 cup Bread Crumbs, Italian Style

1/3 cup shredded Parmesan cheese

1/3 cup grated Parmesan cheese

1/2 t Italian Seasoning

1/2 t Salt

1/2 t pepper

1 egg, beaten

1-2 T olive oil

Mozzeralla cheese, sliced

Jar of your favorite Marinara Sauce

Steps:

At the bottom of your Crock Pot, spread 1-2 T Olive Oil.

In a bowl, mix bread crumbs, both types of Parmesan Cheese, Italian Seasoning, Salt & Pepper.

In a separate bowl, beat your egg. Then, dip one chicken breast in the egg.

(I always use tongs because I have issues with raw meat...It creeps me out!)

After the chicken breast is dipped in the egg, coat the chicken with the dry mixture.

(I use the tongs & a spoon to make sure it is evenly coated)

After you coat each Chicken breast, place in Crock Pot.

Slice up your Mozzarella Chesse.

Place 2 slices of cheese on each Chicken Breast:

I used 6 Chicken Breasts, so I put 3 on the bottom, then added cheese, then I coated 3 more chicken breasts, laid them carefully in the crock pot & then added cheese to those.

Then, dump the entire jar of Marinara Sauce over the Chicken.

Cover & Cook in your Crock Pot on Low for 6-8 hours OR on High for 3-4 hours.

This is what it looks like:

Serve with over your favorite Pasta. I always use Spaghetti noodles with Chicken Parmesan.

I always serve my Chicken Parmesan with Fresh Spinach. Then you don't have to make a salad ;)

I add my cooked noodles to a bowl:

Then, I sprinkle some fresh Spinach on

(Feel free to skip this step!!!)

Add a piece of the Chicken Parmesan to the top. I always scoop out extra sauce.

Then, I sprinkle witha little more parmesean cheese.

YUM, YUM, YUM.

This is one of my favorite meals!

Now it's your turn to link up!

I can't wait to check out the recipes you post!
You can add recipes now until October 18th.
Grab a button & go visit other blogs to see what yummy crockpot recipes they linked up!

Let them know you stopped by!

Happy Crocktober!