Chunky Vegetables and Beef Italian Spaghetti Sauce

This great "Chunky Vegetables and Beef Italian Spaghetti Sauce" is one of our family's best kept secrets. Nothing brings good times and good friends together like delicious food made with love. The recipe can be used as a base sauce for a number of Italian recipes.

Ingredients

3 pounds 80% lean ground beef
2 (6 ounce) cans tomato paste
1 (28 ounce) cans tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1 large yellow onion, chopped

1 large bell pepper (red, green or yellow), chopped

1 package of Portabella mushroom
3 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons white sugar
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1 cup dry red wine
2 1/2 cups water  

Directions

In a large skillet on low-med heat add your olive oil and saute your onions, bell peppers, mushrooms for about 6 minutes,then add your crushed garlic,cook for 2 minutes longer. 

Combine with all the ingredients in a large crock pot.

Make sure you mix everything very well.

Cover and cook on medium heat for 6 to 8 hours.

Serve over pasta.

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Guisado de Pollo (Chicken and Potato Stew)

My family loves "Guisado de Pollo (Chicken and Potato Stew)". It's an inexpensive and absolutely delicious crock pot meal, a classic Mexican comfort food that's sure to win your guest over.

Ingredients

1-1/2 cups fresh Mexican chorizo
1 1/2 pounds boneless, skinless chicken thighs
Sea salt and freshly ground black pepper, to taste
1 small white onion, chopped
1 medium carrot, chopped
1 red bell pepper, stemmed, seeded, and finely chopped
1 cup finely chopped fresh or canned pineapple
1 teaspoon ground cumin
1 teaspoon dried thyme
6 cloves garlic, minced
3 canned chipotles in adobo sauce, finely chopped
1 jalapeño, quartered lengthwise
1 lb. Yukon gold potatoes, cut into 1/2 inch cubes
4 cups chicken stock
3 sprigs cilantro
1 (15-oz.) can whole peeled tomatoes in juice, crushed
Juice of 1 lime

Directions

In a saucepan over medium-high heat, cook Mexican chorizo until brown, breaking it up with a spoon as you cook. 

Use a slotted spoon to transfer to bowl, and put in crock pot. 

Season chicken with salt and pepper, and working in batches, add to pan, and cook, turning once, until browned on both sides and cooked through, about 15-20 minutes. 

Transfer to a plate and let cool; using a fork, finely shred meat and put in crock pot.
Return saucepan to heat, and add onion, carrot, and peppers; cook, stirring, until soft, about 8-10 minutes. 

Add pineapple, cumin, thyme, garlic, chipotles, and cook, stirring, until fragrant, about 2-4 minutes.

Transfer to crock pot along with potatoes, stock, cilantro, and tomatoes, and cook at medium-low, until potatoes are tender, about 4-6 hours minutes. 

Add jalapeno 10-20 minutes before serving.

Then add lime juice, and season with salt and pepper before serving.

Spicy Pepsi Chicken

This "Spicy Pepsi Chicken" is an unusual crock pot recipe, but it is a great marriage in taste!!! Or as my son once said, "It is finger linking good"... 

Ingredients

4 chicken hind quarters, separated
2 12 oz. cans Pepsi
1 large yellow onion
2 garlic cloves, minced
1/2 cup ketchup
1/2 cup soy sauce or Bragg's Liquid Aminos (taste just like soy sauce)
1 cup brown sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 small knob fresh ginger, minced

Directions

Line the bottom of the crock pot with the onion slices.

Then lay the chicken legs and thighs on top of the onions.

In a large bowl add garlic, Pepsi, ketchup, soy sauce, brown sugar, ginger, red and black pepper.

Mix well and pour over chicken into the crock pot.

Cook on high 4-5 hours or on low for 6-8 hours.

Serve over rice.