Swiss Pork Chops in a Red Sauce

Swiss Pork Chops in a Red Sauce” is nothing short of awesome! My family has enjoyed this recipe for years so I know your family will love it.

Ingredients

¾  cup vegetable oil

1½ pounds white mushrooms, trimmed and sliced thin

Salt and pepper

2 onions, halved and sliced thin

1 teaspoon dried

1½ teaspoons sweet paprika

1½ cups all-purpose flour

¾ cup low-sodium chicken broth

¼ red wine

6 (4-6 oz.) Pork Chops

1 (8 oz.) can of diced tomatos

2  (8 oz.) cans tomato sauce

1 large celery stalk diced

2 tablespoons minced fresh parsley

2 tablespoons minced fresh garlic

Directions

Coat both sides of the pork chops with mixture of flour, salt and pepper.

Heat 1/2 cup oil in 12-inch skillet over medium-high heat fry pork chops until golden brown. 

Heat remaining ¼ cup oil in skillet over medium-high heat until shimmering. 

Add onions, mushrooms, celery, garlic, thyme, and paprika and cook until onions are softened and lightly browned, 8 to 12 minutes. 

Transfer to crock pot.

Slowly whisk in broth, diced tomatoes, tomato sauce and red wine, scraping up any browned bits and smoothing out any lumps; transfer to crock pot  and stir, mixing the vegetables into the sauce. 

Add the steaks making sure each one is covered with the sauce. 

Cook on medium heat for 6 to 8 hours. 

Serve with either mashed potatoes or white rice.

Chicken and Dumplings with Homemade Egg Noodles

This easy old fashioned recipe for "Chicken and Dumplings" with homemade egg noodles, is made using Grandma's recipe! The fresh pasta cooks much quicker than dried pasta. It's a crowd winner that is down right delicious!

Ingredients:

4 skinless, boneless chicken breast halves

1 Tablespoon butter

1/4 teaspoon black pepper

3 cloves garlic, minced 

2 1/2 cups flour

½ teaspoon sea salt

2 cans condensed low sodium chicken broth

1 small onion, finely chopped

6 large eggs, beaten

1 cup frozen peas

1 cup carrots, sliced 

Directions:

In a small saucepan over medium heat, melt butter.

Add 1 tablespoon flour and stir until the butter and flour are well combined.

Pour in small bowl, cover and set aside.

Egg Noodles:

In a large bowl, stir together the flour and sea salt. 

Add the beaten eggs. 

Knead dough until smooth, about 5 minutes. 

Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. 

Cut into desired lengths and shapes.

Allow to air dry while chicken is cooking (the longer you let them air dry the better they will be).

Chicken:

Place the chicken, broth, peas, carrots and onion into the slow cooker. 

Fill with enough water to cover.

Cook for 5 to 6 hours on High or 7 to 8 hours on low.

About 30 minutes before serving, place the egg noodles in the slow cooker.

Cook until the dough is no longer raw in the center.

Add the flour and butter mixture.

Stir until thickened and serve.

Three Bean Mexican Corn Soup

This “Three Bean Mexican Corn Soup” recipe is so easy to prepare that it makes it perfect for a busy weeknight. Most of the ingredients are things you'd have on hand. Serve with tortilla chips or cornbread.

Ingredients

2½ cups tomato juice
1 (14½ ounce) can diced tomatoes, undrained
2 cups frozen corn
2 cups canned kidney beans

2 cups canned pinto beans

2 cups canned black beans
¾ cup finely chopped large onion
¾ cup chopped green or red bell pepper
1 garlic clove, minced
2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon sugar
Salt and pepper

Fresh cilantro

1 sliced avocado
Tortilla chips or cornbread (optional)

Directions

1.      Combine all ingredients except salt and pepper in crock pot.

2.      Cover and cook on low 6-8 hours.3.      Season with sea salt and pepper to taste.4.      Top with three slices of avocado and cilantro.5.      Serve with tortilla chips or cornbread.

Classic Smokey Pulled Chicken On A Roll and Chips

Now you don't have to go to Texas to indulge in a classic treat...This “Classic Smokey Pulled Chicken On A Roll and Chips” recipe is melt in your mouth good!

Ingredients

1 whole  precooked rotisserie chicken
10  sandwich rolls 
4 (1-ounce) slices Cheddar cheese, mild or sharp
1 cup chicken stock
1 bottle Kraft BBQ Sauce

Sauce 
1 large yellow onion, chopped
6 garlic cloves, peeled and diced
1 Tablespoons Chipottle Chile Powder
1 Tablespoon tomato paste
2 Tablespoons Dijon Mustard
3/4 cup apple cider vinegar
1 teaspoon  paprika 
1/3 cup Heinz Ketchup 
2 drops liquid smoke
2 teaspoons Worcestershire Sauce
1/4 cup brown sugar
1 pinch sea salt
1/4 teaspoon ground cloves
2 Tablespoons Grandma's Molasses

Directions

Puree all of the sauce ingredients in a blender until smooth. 

Remove all the skin from the chicken.

Pull all the meat off the bones and place in a large bowl.

Pour puree sauce over the chicken and mix well.

Cover and marinate the chicken in the sauce overnight or for several hours before cooking.

After marinating the chicken in the sauce pour the mixture into the crock pot. 

Add chicken stock, mix well.

Cook on low heat for 4 to 6 hours or on high for 2 to 3 hours.

Remove from heat and let cool down in the sauce. 

When cooled, remove the chicken from the sauce and shred into small pieces. 

Set aside.

Reduce the sauce by two thirds. 

Add the chicken back to the sauce. 

Serve hot over open-face rolls or  hamburger buns topped with cheese and BBQ sauce.

Add our Homemade British Chunky Chips .

Savory Asian-Style Ribs

Ribs no longer have to be one of those things you only eat in the grilling season. So pull out the slow cooker and whip up a batch of “Savory Asian-Style Ribs”.

Ingredients

2 full racks baby back pork ribs, split into 
3 sections each
¾ cup lite soy sauce
3 Tablespoons peanut butter 
3 Tablespoons honey 
2 Tablespoons white vinegar 
3 cloves of garlic; minced 
½ teaspoon onion powder 
2 Tablespoons sesame oil 
1 teaspoon Chinese hot sauce 
½ teaspoon white pepper 
2 Tablespoons minced fresh ginger
¾ cup maraschino cherries 
½ cup rice wine vinegar 
Bottled water to cover 
5 scallions or 1 Texas scallion; chopped

Directions

Place ribs in crock pot Combine soy sauce ginger, cherries, rice wine vinegar and water mix until well combined.

Pour mixture over ribs. 

Cover; cook on low for 6 to 8 hours or on high for 3 to 4 hours or until pork is done.

Sprinkle with scallions before serving.

Garden Minestrone Soup

"Garden Minestrone Soup" is packed with nutrients, you've hit the jackpot with this one. This is a wonderfully hearty soup that your family and friends will rave above. Plus, it is one way to get your children to each their vegetables.

Ingredients

1 cup finely minced onion 
3 cloves finely minced garlic

1 cup finely minced celery 

1 cup finely minced carrot 

1/4 cup Can't Believe It's Not Butter 

1/2 cup garbanzo beans 

1/4 cup kidney beans 

1/2 cup whole dried peas 

1/2 cup white pea beans 

3/4 cup sliced carrots 

3/4 cup coarsely chopped yellow onion 

3/4 cup sliced celery

3/4 cup chopped red bell pepper 

1/4 cup brown or white rice

1/4 cup barley

1 cup shell macaroni

1 1/2 Tablespoons minced parsley 

12 teaspoon oregano

1 teaspoon basil

2 teaspoons soy sauce

3 quarts vegetable stock

Sea Salt and Pepper to taste

Parmesan cheese

Directions

Slowly sauté finely minced onion, celery and carrot in butter until very brown. 

Add all the ingredients (except parmesan cheese) and about 3 quarts of vegetable stock to the crock pot.

Cook on low until beans are almost about 7 to 8 hours.

Get the macaroni ready by rinsing and set side.

About 20 minutes before serving time add the macaroni.

Ladle into bowls and sprinkle with Parmesan cheese.

Serve with garlic bread.

Honey Chicken Wings

 The combination of honey, garlic, ,and ginger make these wings are delicious; a great appetizer! 

Ingredients

3 pounds chicken wings

1 teaspoon of freshly grated ginger, or more to taste

Sea Salt and pepper, to taste 
1 1/2 cups honey 
1/2 cup soy sauce 
2 Tablespoons vegetable oil 
2 Tablespoons ketchup 
1/2 garlic clove, minced

Directions

Cut off and discard chicken wing tips. 

Cut each wing into 2 parts and sprinkle with salt and pepper.

Combine remaining ingredients and mix well.

Place wings in crock pot and pour sauce evenly over all wings. 

Cook 6 - 8 hours on low.

Troll Stew

Easy to make and the taste is fantastic. If you're going to busy all day and don't have the time to slave over a stove when you come home "Troll Stew" is the way to go.

Ingredients

3 pounds boneless chuck roast; cut into 1x1-inch pieces or smaller

2 Tablespoons flour

2 Tablespoons chili powder

1 medium red onion; finely chopped

1/4 cup celery stalk; chopped

1/4 cup frozen peas

2 Tablespoons fresh garlic; minced

1/2 teaspoon black pepper

1 cup frozen corn

1 can (15 oz.) kidney beans

1 can (15 oz.) black beans

1/4 cup of our Kansas City BBQ Sauce

1 large jar Old El Paso Thick & Chunky Salsa

1 cup Kraft Triple Cheddar Shredded Cheese

1/4 cup Pacific Beef Broth

Seas Salt to taste

Directions

Season beef chunks with salt and pepper.

In a large skillet brown the meat; add to crock pot.

Sprinkle with the flour and chili powder; mix until the meat is evenly coated.

Add the rest of the ingredients except the cheese and stir.

Cover with lid cook on low 6-8 hour or on high 4-6 hours.

Serve in bowls topped with cheese.

Spicy Kansas City BBQ Wings

This traditional Spicy Kansas City BBQ Wings is a thick sweet sauce with a touch of heat to give it a little kick made in the crock pot.

Ingredients

3 pounds chicken wings

1 cup ketchup

1/4 cup water

1/4 cup vinegar

2/3 cup brown sugar

3 tablespoons olive oil

2 tablespoons paprika

1 tablespoon chili powder

2 cloves garlic, minced

1 teaspoon cayenne

Directions for Sauce

Heat oil in a saucepan. 

Add garlic and sauté until brown. 

Add remaining ingredients and reduce heat. 

Simmer for 18 minutes until thickened.

Directions for Crock Pot

Cut off and discard chicken wing tips. 

Cut each wing into 2 parts and sprinkle with salt and pepper.

Pour the half the Kansas City BBQ Sauce over wings and mix well.

Place wings in crock pot and pour what left of the Kansas City BBQ Sauce evenly over all wings. 

Cook 6 - 8 hours on low. 

Carolina Style Barbecue Wings

 The combination of slow cooking in the crock pot, honey, garlic, and ginger make these wings are delicious; a great appetizer or meal!  

Ingredients:

3 pounds chicken wings

1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke (hickory flavoring)

Directions

Sauce

Mix all except soy, butter and smoke. 

Simmer 30 minutes. 

Stir in remaining ingredients and simmer for 10 more minutes.

Remove from heat and let cool to touch. 

Crock Pot:

Cut off and discard chicken wing tips. 

Cut each wing into 2 parts and sprinkle with salt and pepper.

Pour the half the Carolina Style Barbecue Sauce over wings and mix well.

Place wings in crock pot and pour what left of the Carolina Style Barbecue Sauce evenly over all wings. 

Cook 6 - 8 hours on low. 

HomemadeTomato Sauce

A delicious crock pot "Homemade Tomato Sauce" that tastes fresh from the farm. Great use for those almost turned tomatoes.

Ingredients

2 onions, minced
¼ cup tomato paste
2 tablespoons extra-virgin olive oil, plus extra as needed
6 garlic cloves, minced
1 tablespoon minced fresh oregano or 1 teaspoon dried
½ cup dry red wine
¼ cup Minute tapioca
2 bay leaves
7 pounds tomatoes (about 14 large)
¼ cup minced fresh basil
Sea Salt and pepper

Directions

Microwave onions, tomato paste, oil, garlic, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir wine, tapioca, and bay leaves into slow cooker.

Core and peel tomatoes, then transfer to slow cooker. Cover and cook until tomatoes are very soft and beginning to disintegrate, 9 to 11 hours on low or 5 to 7 hours on high.

Discard bay leaves. Mash tomatoes until mostly smooth with potato masher. Transfer sauce mixture to large Dutch over and simmer over medium-high heat until thickened, about 20 minutes.

Before serving, stir in basil and season with sea salt, pepper, and additional extra-virgin olive oil to taste.