recipes

Classic Deviled Eggs

Classic Deviled Eggs

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Ingredients

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • salt to taste
  • pepper to taste
  • paprika for garnish

Instructions

  • Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water.
  • Then increase the heat back to high and set a timer for 14 minutes.
  • While the eggs are boiling prepare an ice water bath and set aside.
  • After 14 minutes, remove the eggs from the water and place in the ice water bath.
  • Once the eggs have cooled completely, peel them and slice in half lengthwise.
  • Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
  • Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper.
  • Stir everything together until it’s smooth.
  • Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white.
  • Sprinkle on paprika for garnish.
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Course Appetizer
Diets Gluten Free

Teriyaki Pork Chops

Teriyaki Pork Chops

This delicious dish has the flavors of the Orient with very little work. It’s so wonderful to come home to this dish ready and waiting for you.
Portions:4
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Equipment

Ingredients

  • 4 boneless center-cut pork chops
  • 2 tablespoons soy sauce
  • ½ cup pineapple juice
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon grated gingerroot
  • 2 cups frozen broccoli florets
  • 1 cup long grain rice
  • 2 cups Chicken Stock

Instructions

  • Place pork chops in zipper-lock bag and add remaining
  • ingredients except broccoli, rice, and stock. Seal bag and knead it
  • to mix thoroughly. Refrigerate for 1–2 hours.
  • Place meat and marinade in 3 to 4-quart slow cooker, cover, and
  • cook on low for 7 hours. Add broccoli and cook for 1 hour longer
  • or until broccoli and chops are hot and tender.
  • During last half hour of cooking, combine rice and stock in heavy
  • saucepan, bring to a boil, then cover pan, reduce heat to low, and
  • simmer for 15 to 20 minutes, until rice is tender and liquid is
  • absorbed.

Notes / Tips / Wine Advice:

Serve pork chops and broccoli over rice

Nutritional Information

Calories: 341.81 kcal | Protein: 23.39 g | Fat: 10.09 g
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Course Crockpot / Meat / Pork

Beef and Bean Potpie

Beef and Bean Potpie

This mild pie is comforting and rich. The corn bread topping stays moist and tender when cooked in the slow cooker.
Portions:5 servings
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Equipment

Ingredients

  • ¾ pound ground beef
  • 1 onion chopped
  • 3 cloves garlic minced
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ teaspoon dried marjoram
  • 1 15-ounce can kidney beans, drained
  • 3 carrots sliced
  • 1 10-ounce can condensed tomato soup
  • 1 8-ounce package corn muffin mix
  • 1 egg
  • ½ cup sour cream
  • 2 tablespoons oil
  • ⅓ cup grated Parmesan cheese

Instructions

  • In large skillet, cook ground beef with onions and garlic until
  • ground beef is done, stirring to break up meat. Drain well. Add
  • salt, pepper, and marjoram; stir.
  • Stir in kidney beans, carrots, and soup; bring to a simmer.
  • Spray a 3½-quart slow cooker with nonstick cooking spray. Pour
  • beef mixture into slow cooker.
  • In medium bowl, combine remaining ingredients and stir just until
  • combined. Spoon by tablespoonsful over beef mixture in slow
  • cooker.
  • Cover and cook on low for 6–8 hours or until corn bread is set and
  • toothpick inserted in center of topping comes out clean.

Nutritional Information

Calories: 400.23 kcal | Protein: 22.78 g | Fat: 14.23 g
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Course Beef / Crockpot / Meat / Vegetables

Smoky Beans
and Beef Dinner

Smoky Beans and Beef Dinner

You can substitute browned pork sausage or plain ground pork for the beef in this easy recipe.
Portions:4 servings
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Equipment

Ingredients

  • 3 slices smoked bacon
  • ¾ pound ground beef
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 carrots sliced
  • 1 22-ounce can pork and beans
  • 1 15-ounce can kidney beans, drained
  • ½ cup ketchup
  • ¼ cup brown sugar
  • ⅛ teaspoon pepper

Instructions

  • In medium skillet, cook bacon until crisp; drain on paper towels
  • and crumble. Drain fat from skillet; do not wipe out. Add beef,
  • stirring to break up meat, until done. Drain well if necessary.
  • Prepare vegetables.
  • Combine all ingredients in 4-quart slow cooker. Cover and cook on
  • low for 8–9 hours or until vegetables are tender. Stir well and
  • serve immediately.

Notes / Tips / Wine Advice:

Smoked Bacon
Read labels to find out if the bacon you’re buying is smoked or
not. All bacon is cured and some is dried, but not all is smoked.
Bacon is smoked over hickory or apple wood, or smoke
flavoring is added to the curing mixture. It brings a smoky flavor
to any recipe.

Nutritional Information

Calories: 470.23 kcal | Fat: 16.23 g
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Course Beef / Crockpot / Main Dish / Meat

Beef and Potato Casserole

Beef and Potato Casserole

A simple layered casserole is full of flavor when it’s cooked in the slow cooker. Serve this with a green salad and some crisp breadsticks.
Portions:4 servings
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Equipment

Ingredients

  • ¾ pound ground beef
  • 2 potatoes sliced
  • 3 carrots sliced
  • 1 onion chopped
  • 2 cloves garlic minced
  • ½ cup tomato juice
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ teaspoon dried marjoram leaves
  • 1 cup frozen baby peas
  • ¾ cup shredded Swiss cheese

Instructions

  • In medium skillet, cook beef, stirring to break up meat, until done.
  • Drain well if necessary. Prepare vegetables.
  • Layer beef and vegetables in a 3½-quart slow cooker, sprinkling
  • each layer with salt, pepper, and marjoram. Pour tomato juice into
  • slow cooker. Cover and cook on low for 7–8 hours or until
  • vegetables are tender.
  • Turn slow cooker to high. Stir in peas and cheese, cover, and cook
  • on high for 15–20 minutes until hot. Serve immediately.

Nutritional Information

Calories: 343.19 kcal | Protein: 19.04 g | Fat: 13.94 g
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Course Beef / Crockpot / Meat

Chili Mac

Chili Mac

Chili Mac is a definite Mexican-American hybrid. Ground beef, kidney beans, and macaroni are all simmered together in a spicy tomato sauce to make a hearty and easy dinner.
Portions:4 servings
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Equipment

Ingredients

  • ¾ pound ground beef
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 green bell pepper chopped
  • 2 tablespoons flour
  • ½ cup taco sauce
  • 1 10-ounce can condensed tomato soup
  • 2 teaspoons chili powder
  • ⅛ teaspoon pepper
  • ⅛ teaspoon cayenne pepper
  • ½ 15-ounce can kidney beans, drained
  • ½ cup water
  • ½ cup grated Cheddar cheese
  • ½ cup uncooked elbow macaroni

Instructions

  • In large skillet, brown ground beef with onion and garlic; drain well
  • if necessary. Add green pepper and cook for another 2–3 minutes.
  • Sprinkle with flour and cook for 2 minutes. Pour into 4-quart slow cooker.
  • Pour taco sauce and soup into skillet; bring to a simmer, stirring to
  • scrape up drippings. Add to slow cooker along with remaining
  • ingredients except cheese and macaroni. Cover and cook on low for 7–8 hours.
  • Add macaroni to slow cooker and turn heat to high. Cover and
  • cook for 10–15 minutes until macaroni is tender. Sprinkle with cheese and serve.

Notes / Tips / Wine Advice:

Tone It Down for Kids
If you’re serving this recipe to kids, you may want to cut down
on the amount of chili powder and pepper. You could also used
plain diced tomatoes, not those with added green chiles. Serve
some crushed red pepper flakes or ground red chili powder on
the side for those who want to make their dinner spicier.

Nutritional Information

Calories: 451.53 kcal | Protein: 24.59 g | Fat: 18.32 g
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Course Beef / Chili / Crockpot / Meat

Porcupine Meatballs

Porcupine Meatballs

Rice adds moisture and texture to these tender meatballs. The rice cooks in the meatballs in the moist slow cooker environment.
Portions:4 servings
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Equipment

Ingredients

  • 1 tablespoon butter
  • ¼ cup minced onion
  • ¼ cup minced green bell pepper
  • ¼ cup uncooked long grain white rice
  • 1 egg
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 pound 80% lean ground beef
  • 1 8-ounce can tomato sauce
  • ½ cup ketchup
  • ½ teaspoon dried oregano leaves

Instructions

  • In large skillet, melt butter over medium heat. Add onion and
  • green pepper; cook and stir until crisp-tender, about 5 minutes.
  • Remove from saucepan and place in large bowl; let cool for 15
  • minutes.
  • Add rice, egg, salt, and pepper and mix well. Add beef and mix
  • just until combined. Form into 20 meatballs.
  • In same skillet, brown meatballs on all sides, about 4–5 minutes
  • total. Place in 3–4-quart slow cooker. Place tomato sauce,
  • ketchup, and oregano into skillet; bring to a simmer, scraping up
  • drippings. Pour over meatballs.
  • Cover and cook on low for 7–8 hours or until meatballs are
  • thoroughly cooked.

Notes / Tips / Wine Advice:

Serve over mashed potatoes or rice.

Nutritional Information

Calories: 420.59 kcal | Protein: 30.36 g | Fat: 19.53 g
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Course Beef / Crockpot / Main Dish / Meat

Picadillo from Linda Larsen

Linda Larsen

Picadillo is a spicy beef mixture made with ground beef, raisins, olives, and almonds. Use it as a filling for tacos or enchiladas or stuffed peppers, or as an appetizer dip with tortilla chip
Portions:4 servings
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Equipment

Ingredients

  • ¾ pound ground beef
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 14-ounce can diced tomatoes with green chiles, undrained
  • 3 tablespoons tomato paste
  • ½ cup Beef Stock
  • cup raisins
  • 2 teaspoons chili powder
  • ½ teaspoon salt
  • teaspoon cayenne pepper
  • 1 tablespoon vinegar
  • teaspoon cinnamon
  • ¼ cup sliced pimento-stuffed green olives
  • ¼ cup slivered almonds

Instructions

  • In heavy skillet, brown ground beef with onion and garlic until beef
  • is no longer pink, stirring frequently to break up meat. Drain well.
  • Place in 4-quart slow cooker along with remaining ingredients.
  • Cover and cook on low for 7–8 hours or until mixture is blended.
  • Serve with soft tacos, warmed tortillas, or hot cooked rice.

Notes / Tips / Wine Advice:

Ingredient Substitutions
Substitute golden raisins or currants for the regular raisins in this
rich main dish. You could also use just about any type of olive,
including kalamata and garlic-stuffed, and any kind of nut:
walnuts or pine nuts would be a good choice. And you could use
ground chicken or turkey instead of ground beef.

Nutritional Information

Calories: 361.67 kcal | Protein: 19.25 g | Fat: 18.43 g
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Course Beef / Crockpot / Main Dish / Meat

Beans and Meatballs

Beans and Meatballs

You can use any kind of canned beans you’d like in this easy recipe. You do need one can of pork and beans, though.
Portions:5 servings
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Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons mustard
  • 1 15-ounce can kidney beans
  • 1 15-ounce can pork and beans
  • 12 Porcupine Meatballs

Instructions

  • In large saucepan, warm olive oil over medium heat.
  • Add onion and garlic; cook and stir until tender, about 5 minutes.
  • Add ketchup, brown sugar, and mustard and bring to a simmer.
  • Drain kidney beans and add with pork and beans to 3–4-quart
  • slow cooker. Add onion mixture and stir.
  • Prepare Porcupine Meatballs and freeze all but 12 of them. Brown
  • the 12 meatballs in the saucepan, about 4–5 minutes total, then
  • add to bean mixture. Cover and cook on low for 7–8 hours or until
  • meatballs are thoroughly cooked and tender. Serve immediately.

Nutritional Information

Calories: 398.27 kcal | Protein: 21.88 g | Fat: 13.54 g
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Course Beef / Crockpot / Main Dish / Meat

Tangy Apricot Cube Steaks

Tangy Apricot Cube Steaks

Sweet fruit and tangy onions are always a good combination. Add that to tender cube steaks and you have a feast!
Portions:4 servings
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Equipment

Ingredients

  • 1 pound cube steak
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ cup flour
  • 1 teaspoon paprika
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 onion chopped
  • ½ cup beef broth
  • ⅓ cup apricot preserves

Instructions

  • Cut steak into serving-sized pieces.
  • On shallow plate, combine salt, pepper, flour, and paprika; stir to blend.
  • Dredge steaks in this mixture.
  • In large skillet, combine oil and butter over medium heat.
  • Brown steaks on both sides, turning once, about 3–4 minutes.
  • As steaks brown, place in 3-quart slow cooker.
  • When all the steaks are cooked, add onion and beef broth to skillet.
  • Cook and stir over medium heat to loosen drippings.
  • Remove from heat and add apricot preserves to skillet.
  • Pour contents of skillet into slow cooker.
  • Cover and cook on low for 7–8 hours or until meat is very tender.

Notes / Tips / Wine Advice:

Serve meat with sauce.

Cube Steak

Cube steaks are usually made of round steak, cut about ½-inch
thick and run through a machine which pierces the steak with
lots of needles. This helps break the fibers of the meat, resulting
in a tender finish. You can also make cube steaks by cutting
your own steaks and pounding them with a meat mallet. Or cook
them in the slow cooker.

Nutritional Information

Calories: 409.48 kcal | Protein: 39.82 g | Fat: 16.39 g
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Course Beef / Crockpot / Fruit / Main Dish / Meat