Recipes For The Family: Week 44

CRANBERRY PORK CHOPS

• 1 can (14 oz.) jellied cranberry sauce
• 1/2 cup cranberry or apple juice
• 1/4 cup sugar
• 2 Tbsp. spicy brown mustard
• 6 bone-in pork loin chops (8 oz. each)
• 2 Tbsp. cornstarch
• 1/4 cup cold water
• 1/2 tsp. salt
• Dash of pepper

>Whisk first four ingredients. Place chops in a 3-qt. slow cooker; top with cranberry mixture. Cook, covered, on low until meat is tender, 7-8 hours. Remove chops; keep warm. Transfer cooking juices to a small saucepan. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in salt and pepper. Serve with chops. Makes 6 servings.

 

WHITE BEAN CHICKEN CHILI

Tip: when cutting and chopping jalapeno peppers, wear gloves to avoid burning your skin.

• ¾ lb. boneless skinless chicken breasts, cut into 1 inch pieces
• ¼ tsp. each salt and pepper
• 2 Tbsp. olive oil, divided
• 1 medium onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1 tsp. ground cumin
• 2 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained, divided
• 2½ cups chicken broth, divided
• 1½ cups shredded cheddar cheese
• Avocado, cherry tomatoes, and cilantro as optional toppings

>Toss chicken with salt and pepper. In a skillet, saute chicken in 1 Tbsp. oil until browned. Transfer to a 3-qt. slow cooker. In the same skillet, saute onion in remaining oil. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker.

>In a bowl, mash 1 cup of the beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture. Cook, covered, on low until chicken is tender, 3-3½ hours. Stir before serving. Serve with cheese and, if desired, additional toppings. Makes 6 servings.

>FREEZE OPTION: Freeze cooled chili in freezer containers. To eat, thaw in fridge overnight. Heat in a saucepan; add a little broth or water if needed.

 

SLOW COOKER TURKEY BREAST WITH GRAVY

• 2 tsp. dried parsley flakes
• 1 tsp. salt
• 1 tsp. poultry seasoning
• 1/2 tsp. each paprika and pepper
• 2 medium onions, chopped
• 3 medium carrots, cut into 1/2-inch slices
• 3 celery ribs, coarsely chopped
• 1 bone-in turkey breast (6-7lbs.), skin removed
• 1/4 cup all-purpose flour
• 1/2 cup water

>Mix first five ingredients in a small bowl. Place vegetables in a 6- or 7-qt. slow cooker; top with turkey. Rub turkey with seasoning mixture. Cook, covered, on low until turkey is at least 170°F, 5-6 hours. Remove; let stand, covered, 15 minutes.

>Strain cooking juices into a small saucepan. Mix flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with sliced turkey. Makes 12 servings.

 

SPICE-BRAISED POT ROAST

• 1 boneless beef chuck roast (2½ lbs.)
• 1 can (14½ oz.) diced tomatoes, undrained
• 1 medium onion, chopped
• 1/4 cup white vinegar
• 3 Tbsp. tomato puree
• 1 Tbsp. poppy seeds
• 1 bay leaf
• 2¼ tsp. sugar
• 2 tsp. Dijon mustard
• 2 garlic cloves, minced
• 1/2 tsp. each salt, ground ginger, lemon juice, and dried rosemary, crushed
• 1/4 tsp. each ground cumin, turmeric, and crushed red pepper flakes
• 1/8 tsp. ground cloves
• Hot cooked egg noodles

>Place the roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; add to roast. Cook, covered, on low until tender, 7-9 hours. Discard bay leaf. Skim fat; thicken juices. Serve roast with noodles and gravy. Makes 8 servings.

 

ITALIAN SPAGHETTI SQUASH

• 1- 3lb. Spaghetti Squash
• 1 can (15 oz.) diced tomatoes, undrained
• 1 cup sliced fresh mushrooms
• 1/2 tsp. salt
• 1/2 tsp. dried oregano
• 1/4 tsp. pepper
• 3/4 cup shredded mozzarella cheese

>Halve the spaghetti squash lengthwise; discard seeds. Fill halves with diced tomatoes and mushrooms; sprinkle with salt, oregano, and pepper. Place in a oval 6- or 7- qt. slow cooker, tilting one slightly. Cook, covered, on low until tender, 6-8 hours. Top with mozzarella cheese. Cook, covered on low until cheese is melted, 10-15 minutes. To serve, halve each half. Serves 4.

 

SLOW COOKER CHEDDAR SPIRALS

• 1 pkg. (16oz.) spiral pasta
• 2 cups half & half cream
• 1 can (10 oz.) condensed cheddar cheese soup, undiluted
• 1/2 cup butter, melted
• 4 cups (16 oz.) shredded cheddar cheese

>Cook pasta according to package directions; drain. In a 5-qt slow cooker, combine the cream, soup, and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2 and 1/2 hours or until cheese is melted. Makes 12-15 servings. Total time 20 minutes.

 

SLOW COOKER BACON-MUSHROOM DRESSING

This is a great improvement to the normal chicken or turkey stuffing for Thanksgiving!

• 4 bacon strips, chopped
• 4 cups sliced fresh mushrooms
• 1 large onion, chopped
• 3 celery ribs, chopped
• 1 pkg. (14 oz.) seasoned stuffing cubes
• 1 pkg. (6 oz.) corn bread stuffing mix
• 2 large eggs
• 1½ to 2 cups reduced-sodium chicken broth, divided

>Crisp bacon in a skillet over medium heat, stirring often. Remove with a slotted spoon to paper towels, reserving 1 Tbsp. pan drippings. Add mushrooms, onion, and celery to the pan; cook and stir over medium-high heat 5-6 minutes or until tender.

>Combine stuffing cubes, stuffing mix, bacon, and mushroom mixture in a bowl. In another bowl, whisk eggs and 1½ cups broth; stir into stuffing mixture, adding extra broth to reach desired moistness. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 3-3½ hours or until heated through, stirring once. Makes 16 servings.

 

SLOW COOKER CHICKEN STUFFING

• 1 whole chicken, cooked, boned, and chopped
• 1 (6 oz.) pkg. corn bread stuffing mix
• 1 large onion, chopped
• 1 cup chopped celery
• 2 eggs
• 1 (10 oz.) can cream of chicken soup
• 2 cups chicken broth
• 1/2 tsp. salt
• 1 tsp. poultry seasoning
• 1/4 tsp. pepper
• 2 Tbsp. butter, cut into small pieces

>Combine chicken, stuffing mix, onion, celery, eggs, soup, broth and seasonings gently together in a large bowl. Grease 4 qt. slow cooker. Transfer mixture into slow cooker. Top with butter bits. Cook, covered, on high for 3 hours. Do not remove lid during cooking time. Makes 10 servings.

 

CROCKPOT 3-CHEESE BROCCOLI SOUP

• 1/4 cup butter
• 1/4 cup flour
• 1 cup chopped onion
• 12 oz. evaporated milk
• 32 oz. chicken broth
• 10-16 oz. frozen chopped broccoli, thawed
• 8-16 oz. Velveeta, cubed
• 1½ cup shredded sharp cheddar
• 1 cup shredded Parmesan cheese

>In saucepan, melt butter and cook onions. Add salt, pepper. Stir in flour and cook 1 minute. Add evaporated milk. Pour into greased crock pot. Stir in broth and broccoli. Cover and cook 4-4½ hours. Add Velveeta cheese, stir until melted. Add cheddar and Parmesan, stir until melted.

 

SALTED CARAMEL APPLE CAKE

APPLES

• 3 apples, peeled, cored, and cut into 8 wedges
• 4 Tbsp. unsalted butter
• 1 cup brown sugar
• 1 tsp. salt

CAKE

• 8 Tbsp. unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 tsp. vanilla extract
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup half-and-half

>Preheat oven to 350°F. Line bottom of 10-inch round cake pan with parchment paper and coat with nonstick cooking spray. In a large skillet over medium heat, cook apples, 4  tbsp. butter, brown sugar and salt until apples begin to soften, about 10 minutes. Transfer apples and sauce to cake pan, arranging apple slices in desired pattern.

>In a bowl of stand mixer, mix 8 tbsp. butter and sugar until fluffy, about 5 minutes. Add eggs and vanilla; mix until smooth. Add flour, baking powder, salt and half-and-half; mix until combined. Spread batter evenly over apples and bake 40-45 minutes. Cool slightly before inverting onto serving dish. Refrigerate any leftovers. Total cook time: an hour and 10 minutes. Serves 8.