Posts tagged ‘slow-cooker’

March 21, 2012

Slow Cooker Bison Chili with Roasted Corn

Even though the weather has been unseasonably warm, I have still been making some hearty meals. This is recipe is full of flavor, keeps you full and freezes well. You may think that using a slow cooker is a only a Winter method of cooking, but it is also great for when it’s warm out (keeps your house cool).

What you’ll need:

For Chili

  • 1 lb ground Bison
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 2 cans organic diced tomatoes
  • 1 cup mushrooms, chopped
  • 1 tbsp. chili powder
  • 1tsp. cayenne powder
  • 1 bay leaf
  • 1tsp. Agave nectar
  • 1 tsp. Trader Joe’s Everyday Seasoning
  • kosher salt and fresh ground pepper to taste
  • 1 can organic pinto beans

For Cornbread

  • 1 package Jiffy corn bread/muffin mix
  • 1/2 cup frozen fire roasted corn
  • 1 egg
  • 1/3 cup milk
  • muffin tins or a small rectangle dish

Method:

Brown bison in a pan over medium heat. Once bison is cooked, add chopped veggies, browned bison and beans to slow cooker.

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Let veggies, bison and beans cook down for about 30 minutes. Add spices, canned tomatoes, bayleaf and mushrooms. Let cook for 3-5 hours on low.

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Add agave nectar and stir. Turn off slow cooker and let sit for 10 minutes before eating.

Method For Cornbread:

Preheat oven to 400. Beat jiffy mix, egg, milk and roasted corn together until smooth. Pour into baking dish and bake for 30-35 minutes.

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Spoon chili into glass bowl, add slice of corn bread and 3 slice of avocado for creaminess. Gnash on!

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October 31, 2011

Slow-Cooker Chipotle Turkey with Cilantro-Lime Wild Rice & Simple Guacamole

Another slow-cooker recipe? Yes, I am obsessed! I love using my slow cooker for poultry, it keeps it moist, is an easy clean-up and you can set-it and forget-it! (does anyone remember that 90’s infomercial?) Anyways, a slow-cooker is a key item for the kitchen (and they’re pretty inexpensive). I have been getting a little bored with chicken lately, but like the lightness of poultry, so my next choice is turkey. Turkey breast is a great ingredient throughout the colder months, not just for Thanksgiving. By slow-cooking the breast you can ensure that the meat will remain moist. I wanted to create a smokey, spicy, mexican-inspired Turkey breast, so here ya go!

Slow-Cooker Turkey:

2 lb Turkey Breast (organic or kosher always tastes better to me)

1 can chipotle peppers in adobo (can be found in Mexican or speciality markets)

2 carrots, peeled and roughly chopped

1 sweet onion, roughly chopped

2 vine tomatoes, cut into 6ths

1/2 bunch cilantro

1/2 lime, squeezed

sea salt and pepper

Method: Place chopped onions and carrots in bottom. Salt. Add turkey breast. Season turkey with salt and pepper. Add cut tomatoes on top of turkey. Add 3 chipotle peppers and most of the adobe sauce to the slow cooker. Lightly toss so adobe sauce can spread. Juice 1/2 lime over slow-cooker. Add salt and chopped cilantro. Cook on low for 5-6 hours or high for 3-4 hours. May sit at “warm” setting for a couple of hours. 

Slow-Cooker Turkey, "set it and forget it"

Cilantro-Lime Wild Rice:

wild rice

1/2 bunch cilantro, chopped

1/2 lime

sea salt

Method: Cook rice to directions on package (you may also use frozen or microwave wild rice bags). I usually cook my rice in the rice cooker, as it’s easier if you cannot watch rice on stove. Once the rice is done, toss with cilantro, sea salt and lime juice. 

Simple Guacamole:

2 avacados

3/4 cup pico de gallo

lime juice

sea salt

Method: Spoon meat of avocado into a bowl, mash with fork. Add pico, squirt of lime juice and sprinkle of sea salt. Mix until combined.  

Serve Turkey over Wild-Rice, spoon simple Guac on top. Add a dollup of sour cream to add creaminess.

September 22, 2011

Rick Bayless’s Pollo Pulquero (Slow- Cooked Chicken with Tomatillos, Potatoes, and Jalapenos) with Corn Salsa

As a chicagoan, anthropologist, and foodie, I have mad respect for Rick Bayless.  With his educational background in Anthropology, Rick Bayless really gets the importance of connecting ingredients with culture, incorporating new ideas, and making home-style Mexican cooking accessible. I got this recipe from Rick Bayless’s “Mexican Everyday”. This recipe for Pollo Pulquero stood out to me for a few reasons: Slow cooked meat is one of my favorite ways to have meat, the flavors sounded simple and delicious, and it was a recipe that I could easily make around my schedule. This is a great recipe to make before you leave for work, or prep the night before. And let me tell you, the aromatics from this will make your home smell amazing. Of course I had to add my own personality to the recipe, and decided to add some lime to the slow-cooker to bring a citrus flavor. I also decided to serve this with some corn salsa, as it adds a nice sweetness and texture to the meal. I promise if you give this a try, you will not be disappointed!

Pollo Pulquero:

1 medium white onion, cut into 1/4 inch think rounds

2 medium baking potatoes (Bayless calls for red skin, or yukon gold potatoes but I had some baking potatoes and they worked great, you could even use something like purple potatoes, which would work great as well)

4 (or around one pound) skinned chicken thighs*

1 cup cilantro leaves

8-12 Medium Tomatillos, husked, rinsed, and slices 1/4 inch thick

2 tablespoons jalapeno pickling juice

2 diced pickled jalapenos

Half of a lime

Sea salt

This slow-cooker recipe is all about layering. I started with the potatoes on the bottom, then chicken (skin down), cilantro, onions, and tomatillos. Once layered, I poured the pickling juice on top, squeezed lime juice and added the diced jalapenos on top. Be sure to salt between each layer, as this is the only salt in the dish. I set my slow-cooker on low for 8 hours, but Bayless calls for 6 hours on high. Once cooked, I spooned out the extra juice and decided to put it in a small pot and simmer it down a little. The juice is mostly the fat from the chicken skin, but adds some more flavor. Utilizing this juice is purely optional.

Ingredients layered in Slow Cooker

*Bayless’s recipe calls for skinless thighs but my store only had skinned and I thought it would add some great flavor. You can also use pork shoulder  or beef chuck, but Bayless suggests staying away from leaner cuts as they’ll dry out.

Cooked Pollo Pulquero (before excess juice has been removed)

Quick Corn Salsa:

3 ears fresh corn

1/2 jalapeno, seeded and diced

7 grape tomatoes, quartered

Fresh cilantro.

Fresh lime juice.

Sea salt.

Boil corn ears until tender but not too soft. While corn is boiling, chop jalapeno, tomatoes, and cilantro and place in bowl.  Once corn is cooked and cooled, cut corn off of the ear and add to bowl. Add lime juice and salt. Toss mixture.

Plate a chicken thigh and scoop of potato, onion, tomatillo. Add sauce reduction (optional). Top with fresh corn salsa.

Pollo Pulquero with Corn Salsa

The great thing about this recipe is that it’s flexible. If you only have sweet potatoes and chicken legs, you can still give this a try and it’d come out great! There is no easy way to fail at this. If you’re looking for more easy, delicious, flexible Mexican recipes, I encourage you to get some of Rick Bayless’s books and start testing things out.

Gnash On! 🙂