Slow Cooker 15-Bean Soup with Sausage and Spinach

For dinner in the winter, I'm satisfied with a warm bowl of beans. Growing up we'd often have beans and cornbread. Not fancy beans — just thrown in the crockpot with water or broth, a diced up onion,  that "ham" flavoring packet and maybe a leftover ham bone. And it was good. This is better, healthier even thanks to the spinach. In fact, I've made these beans twice in recent weeks and am officially declaring it my official, go-to, wintertime bean recipe.

The recipe is adapted from a favorite line of cookbooks: America's Test Kitchen's Healthy Slow Cooker Revolution. I made a few tweaks. For starters, I omitted the mushrooms (just sounds unappealing to me to cook mushrooms and beans together for 9 or so hours). I increased the amount of sausage from 8 ounces to 9-12 ounces (for easier math) as sausage typically comes in 12-ounce, 4-link packs. Likewise, I upped the spinach by an ounce, because the baby spinach I buy comes in a 5-ounce clamshell container. Lastly, the second time I made it, I used a 4-ounce container of chicken broth and the 2 cups of vegetable broth leftover in my fridge. Why open another container of chicken broth?

Anyhow, if you are craving an easy dinner that takes the edge off the winter chill, try this out. Tweak it; make it your own.

XOXO,
Amy

PS: A great thing to serve with this: my Family Cornbread.

Slow Cooker 15-Bean Soup with Sausage and Spinach
Adapted from Healthy Slow Cooker Revolution

9-12 ounces (3-4 links) hot or sweet Italian chicken sausage, sliced 1/2 inch thick
1 onion, chopped fine
6 garlic cloves, minced
1 tablespoon fresh thyme or 1 teaspoon dried
1/4 teaspoon red pepper flakes
6 cups chicken broth
2 cups water
8 ounce bag of 15-bean soup mix, flavoring packet(s) discarded
2 bay leaves
1/4 teaspoon salt (plus more to taste)
Black pepper to taste
5 ounces (5 cups) baby spinach

Microwave sausage, onion, garlic, thyme and pepper flakes in bowl until onion is softened (about 5 minutes), stirring halfway through. Transfer to slow cooker. Stir in broth, water, beans, bay leaves and 1/4 teaspoon salt. Add black pepper — to taste — now or later, if desired. Cover and cook on low until beans are tender — 9 to 11 hours on low or 6 to 8 hours on high.

Discard bay leaves. Stir in spinach and let sit until slightly wilted, about 5 minutes. Season with salt and pepper, if desired.

Slow Cooker Mushroom Bolognese

America's Test Kitchen slow cooker cookbooks never let me down. I have three of them and lately have been trying to cook more from ATK's Healthy Slow Cooker Revolution. This Bolognese sauce is so savory and yummy and the texture is much like the meaty Bolognese found in ATK's original Slow Cooker Revolution.

My version below is pretty true to ATK. Why mess with a good thing? I did use more carrot — two instead of one. I used a pound of button mushrooms I had on hand, rather than all cremini as called for. I also left out the dried porcini mushrooms as they are pricey as heck.

My husband and I really liked this sauce, and that's something, because I didn't like mushrooms until well into my 20s and Jeff still doesn't really like them. The kids liked their dinner until they heard about the mushrooms. I need to keep my mouth shut sometimes.

XOXO,
Amy

PS: My house smelled amazing all day with this simmering away.

Slow Cooker Mushroom Bolognese
Adapted from America's Test Kitchen Healthy Slow Cooker Revolution

2 pounds cremini mushrooms (or whatever mushrooms you have on hand; I used 1 pound cremini and 1 pound button) — washed, trimmed and quartered
1 onion, chopped coarse
2 carrots, peeled and chopped coarse
1 28-ounce can whole peeled tomatoes
2 teaspoons extra-virgin olive oil
2 tablespoons tomato paste
3 garlic cloves, minced
1 tablespoon fresh oregano or 1 teaspoon dried
1/2 cup dry red wine
1 teaspoon salt (plus more to taste — if desired)
1/2 teaspoon pepper (plus more to taste — if desired)
1 teaspoon sugar
1 bay leaf
2 tablespoons chopped fresh parsley
1/4 cup heavy cream
1 tablespoon lemon juice
1 pound linguine (regular or whole wheat)
Grated Parmesan cheese

Working in batches, pulse mushroom in food processor until pieces are no larger than half an inch — about 5 to 7 pulses — and transfer to a large bowl. Pulse onion and carrot until finely chopped — about 5 to 7 pulses — and transfer to the bowl with the mushrooms. Pulse tomatoes in their juice until almost smooth — 6 to 8 pulses — and set aside separately.

Heat oil in large skillet over medium heat until shimmering. Add processed vegetables and cover, and cook until softened, about 5 minutes. Uncover and continue to cook until vegetables are dry and browned, about 12 minutes. Stir in tomato paste, garlic and oregano and cook for 1 minutes. Stir in wine, scraping up browned bits from skillet, and simmer until nearly evaporated, about 3 minutes. Transfer vegetable-wine mixture to slow cooker.

Stir processed tomatoes into slow cooker. Stir in 1 teaspoon salt, 1/2 teaspoon pepper, sugar and bay leaf. Cover and cook for 7 to 8 hours on low or 4 to 5 hours on high.

Discard bay leaf. Stir in parsley, cream and lemon juice. Let sauce sit on "warm."

Cook linguine according to package directions.

Plate pasta and top with Bolognese sauce. Top with grated cheese, if you like.

Slow Cooker Vegan Indian Lentil Stew

For Sunday dinner, I often make a crockpot meal. I love walking into our house after Sunday evening Mass to the smell of a warm dinner that's ready to go. This is one of my favorite stews. It hit the spot last night and will again today when I eat some of the leftovers. Plus, few things smell better simmering away than a stew with garam masala.

XOXO,
Amy

Slow Cooker Vegan Indian Lentil Stew
2 tablespoons coconut oil
4 shallots, diced
8 cloves garlic, minced
1 green pepper, finely chopped
1 cup dried French green lentils
6 carrots, diced
2 14-ounce cans of diced tomatoes (I used no salt added variety.)
2 14-ounce  cans of garbanzo beans, drained
2 cups vegetable broth (Add more for thinner stew.)
2 teaspoons garam masala
Salt and pepper to taste

In large skillet, heat coconut oil over medium heat. Add shallots, garlic and peppers. Sauté for 5 minutes and then add to slow cooker. Add all of the the other ingredients. Cook on low for 6 to 8 hours. Serve with bread or crackers, if you like.

Slow Cooker Fish Tacos

I love fish tacos and on a recent 80-degree November day (gotta love Fall in Charlotte!) they seemed like an excellent idea for dinner Chez George. I'd bookmarked California-Style Fish Tacos in my America's Test Kitchen Healthy Slow Cooker Revolution and followed it nearly to a T. And what the halibut?! They were gooood!

XOXO,

Amy

Slow Cooker Fish Tacos

Based largely upon America's Test Kitchen Healthy Slow Cooker Revolution

Yields 12 tacos

4 limes (1 1/2 sliced 1/4 inch thick, plus 3 tablespoons juice and lime wedges for serving)

1 tablespoon extra-virgin olive oil

1-2 tablespoons minced canned chipotle chile in adobe sauce (just the liquid part)

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

Salt and pepper

4 (6-ounce) skinless halibut fillets, 1 to 1 1/2 inches thick (can be fresh or frozen; if frozen, thaw ahead of time)

1/2 small head of cabbage, cored and sliced (use slicer setting on food processor) or buy a bag of already slice cabbage. (You want 4 cups.)

6 tablespoons fresh cilantro, minced

3 scallions, sliced thin

1/4 cup light mayonnaise

1/4 cup low-fat sour cream

2 garlic cloves minced

12 (6-inch) corn or flour tortillas, warmed (I prefer corn.)

Fold sheet of aluminum foil into a large sling that covers the bottom of your slow cooker across the long width of your slow cooker. You want there to be extra foil at the ends to grab when it comes time to remove the fish. Arrange lime slices in single layer on the bottom of the slow cooker. Add water (about 1/2 cup) until it is level with the lime slices.

Microwave 2 teaspoons oil, 2 teaspoons chipotle juice, coriander, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper until fragrant, about 30 seconds and let cool slightly. Lightly dab halibut with paper towel to remove excess water, especially if thawed from frozen. Rub one side of each fillet with spice mixture and then place (spiced side up) on top of lime slices. Cook on low for 1 to 2 hours. You will know when the halibut is done, because it flakes when a prodded with a paring knife and the internal temperature registers 140 degrees. (I could tell by just looking and prodding; didn't need to use a meat thermometer.)

While fish is cooking, combine cabbage, 1/4 cup cilantro, scallions, 2 tablespoons lime juice, remaining 1 teaspoon oil  and 1/4 teaspoon salt in bowl. Place in fridge until ready to serve.

And in separate bowl, combine mayonnaise, sour cream garlic, remaining 1 tablespoon lime juice, 1 to 1 1/2 teaspoons chipotle sauce and remaining 2 tablespoons cilantro. Season with salt and pepper to taste. Place in fridge until ready to serve.

Gently lift foil sling from slow cooker and transfer place on cutting board. Lift fish fillets from the limes. Cut each fillet into 3 equal pieces. Spread sauce evenly onto warm tortillas, top with fish and cabbage and serve with lime wedges.

If your crew can't eat 12 tacos at dinner, just know that that this dish holds up for leftovers.

Easy Crockpot Chicken Enchilada Casserole

My husband loves my Easy Crockpot Mexican Lasagna and even counts it among my top five dinners. What I like most about it is that it's so easy to make. Recently, I was craving another easy dinner and decided to experiment. Enter Crockpot Chicken Enchilada Casserole.

The verdict Chez George: Jeff liked this dish as much as Mexican lasagna and the kids liked it more because it wasn't as "spicy" — due to green enchilada sauce vs. red — and didn't contain any cilantro, which they don't like at all. We all decided I couldn't call it Chicken-Mex Lasagna as I'd intended, because the chicken is too chunky and not at all like ground meat and so not very lasagna-y.

Bottom line: An easy family dinner that was a hit with all.

Sometimes you just need dinner to be easy, so I hope you enjoy my Easy Crockpot Chicken Enchilada Casserole.

XOXO,

Amy

Crockpot Chicken Enchilada Casserole

2 pounds skinless, boneless chicken breasts
Ground pepper
1 small onion, sliced
1 red pepper, sliced into strips
1-2 cups salsa
20 ounces of green enchilada sauce (I have seen this in 10 and 20 ounce cans)
2 cups shredded Monterey Jack or Colby Jack cheese
12 (6-inch) corn tortillas
Cilantro for garnishing, optional
Sour cream for serving, optional
Sliced black olives for serving, optional

Place chicken in glass dish, sprinkle with ground pepper. Place onions and peppers around chicken and top everything with salsa. Bake at 350 until chicken is cooked through.

Using two forks, shred cooked chicken and cut up the onions and peppers into smaller pieces. Stir in one cup enchilada sauce and 1 cup of cheese.

Line your slow cooker with an aluminum foil collar and spray with vegetable oil spray. (The purpose of the foil collar is to put a layer between your food and the heating element of the slow cooker. Without a foil collar or sling – the latter involves lining the bottom of your slow cooker – some dishes, like this one, and fish, will overcook and dry out. To make a foil collar, simply fold two pieces of aluminum foil to fit around the inside of your slow cooker.)

Spread 1/4 cup enchilada sauce at bottom of crockpot.

Arrange 3 tortillas at the bottom, breaking the third tortilla in pieces so that it will fit to fully cover the bottom. Top with a third of the chicken mixture and 3 more tortillas; repeat layering two more times until all 12 tortillas have been used. Cover the top layer of tortillas with enchilada sauce and cheese. (For more photos on the process, refer to Easy Crockpot Mexican Lasagna.)

Cook for 3 hours on low, until casserole is heated through.

Remove foil collar. Sprinkle with cilantro, if desired. Top each serving with sour cream and black olives, if desired. Enjoy.

Crockpot Sweet Chili Chicken

Do you ever have a week when it feels like everything is hitting the fan?

Yeah. I'm having one of those weeks. Work is crazy. The kids are sick. The husband is stressed about a super duper important test he has to take for his job. And the house is in a total state of disarray. I've gotta get my act together. Or a cleaning lady.

With everything on my plate, I didn't have the mental capacity to get creative with dinner. So I stalked Pinterest for a simple meal with serious leftover potential. Thanks to Sweet Peas and Saffron for saving the day with this tasty slow cooker meal featuring the chicken breast that happened to be on sale this week. Boom. Crockpot Sweet Chili Chicken for the win.

A few minutes of work on Sunday afternoon, and we were eating hot dinner all week long. And this is a dump-and-stir kind of slow cooker meal, too. Easy, delicious, healthy—just what I needed on a crazy week. Now about that cleaning lady...

Let's get cooking!
Erin

Crockpot Sweet Chili Chicken
From Sweet Peas and Saffron

1 cup low-sodium chicken broth
1/2 cup sweet chili sauce
1/2 cup low-sodium soy sauce
2 1/2 pounds boneless, skinless chicken breasts (for me this was 3 huge breasts)
1/4 cup water
2 tablespoons cornstarch
Salt and pepper

For serving:
Cooked rice
Lime wedges (I think the lime really makes this meal special!)
Chopped fresh cilantro
Chopped peanuts

In a small bowl mix together chicken broth, chili sauce, and soy sauce. Place chicken in slow cooker. Pour chili sauce mixture over chicken and turn to coat. Cook for about 3 hours on low, until chicken reaches an internal temperature of 165 degrees and you can shred the chicken pretty easily with a fork.

Remove chicken to a plate and use two forks to shred chicken into bite-sized pieces. Place back in slow cooker to keep it warm while you prep the sauce.

Pour cooking liquid into a small saucepan. Whisk together 1/4 cup water and cornstarch, then whisk into cooking liquid. Bring to a boil, reduce heat to medium-low and simmer until sauce begins to thicken, about 4-5 minutes. Season to taste with salt and pepper. Pour sauce over chicken and stir to coat.

Serve chicken over cooked rice. Top it with a squeeze of lime and chopped cilantro and peanuts.

Slow Cooker Thai Curry Eggplant

A couple weeks ago, I posted this Facebook status update: "I made Thai curry eggplant for dinner. The whole family hates me."

Yeah, it was not a hit with the fam, but I liked it. Unlike the eggplant-hating husband and children, I crave a lighter meal now and then. And the leftovers made for some nice solo lunches and dinners for moi.

I just would cut the eggplant in smaller pieces next time — America's Test Kitchen Health Slow Cooker Revolution advised 1-inch pieces — so they cook down a bit more and are more bite-sized. I'd recommend half-inch hunks.


Several of my eggplant-loving friends responded to my Facebook status asking that I post the recipe. Friends, this one's for you.

XOXO,
Amy

Slow Cooker Thai Curry Eggplant
Adapted from America's Test Kitchen Healthy Slow Cooker Revolution

2 pounds eggplant, cut inot half-inch pieces
4 shallots, minced
3 tablespoons Thai green curry paste
1 tablespoon honey
4 cups chicken broth
2 tablespoons fish sauce — and more for seasoning, if desired
2 tablespoons instant tapioca
1/4 teaspoon salt —and extra salt (and pepper) to taste
1 pound snow peas, strings removed and cut in half
1 red bell pepper, stemmed, seeded, ad cut into 2-inch-long matchsticks
1 (13.5-ounce) can light coconut milk
1/4 cup chopped fresh cilantro
1 tablespoon lime juice — and more for seasoning, if desired
Jasmine rice for serving

Adjust oven rack (if necessary) to be 6 inches from the broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and spray with oil spray.

Toss eggplant, shallots, green curry paste and honey in large bowl. Spread eggplant mixture evenly on cookie sheet and broil until softened and beginning to brown — about 12 minutes — rotating the baking sheet halfway through.

Transfer eggplant mixture to slow cooker. Add in broth, fish sauce, tapioca and 1/4 teaspoon salt. Cover and cook until fragrant and eggplant is softened -- about 4 hours.

Microwave snow peas, bell pepper and a tablespoon of water in a covered bowl, stirring occasionally, until tender but yet a little crisp. This will take 4 to 6 minutes. Drain vegetables and stir into curry.

Microwave coconut milk until hot — about 2 minutes. Stir into curry and let sit until heated through, about 5 minutes. Stir in cilantro and lime juice. Season as desired with salt, pepper, and extra fish sauce and lime juice. Serve over jasmine rice.

Easy Crockpot Mexican Lasagna

Confession: I'm off my cooking game. I've never been so off my cooking game. But I have good reason.

Reason: I started my own business in April, bidding adieu to corporate America and hustling all for myself. It's called By George Communications and I love it. But the thing is all of my creative energy is going into my business and writing and strategizing for my clients. I'm working from home, so I don't need to come home and unwind by cooking. I don't want to turn off my work brain the way I used to want and need to do.

These days when I do cook, it tends to be from recipes rather than something I create on my own. That has to be OK for right now. I mean we are eating here Chez George. Nobody is going hungry. And my Hot Dinner Happy Home cohorts Andrea and Erin keep telling me to give myself some grace. That's what we're about here. We recognize that we all want to put dinner on the table. But it's not always easy and so we take it one dinner at a time.

Here is an easy go-to dinner that I recently made for the third or fourth time and that everyone always loves. So, seriously, why am I complaining? This Easy Crockpot Mexican Lasagna is adapted slightly from America's Test Kitchen Slow Cooker Revolution; Volume 2: The Easy-Prep Edition.

Instead of microwaving the meat, I fry it up on the stove. It's impossible to get the meat to cook up into a super fine consistency – that you want for easy layering – via the microwave. I also omit the jarred jalapenos, because the kids and hubby don't like them. Finally, I use 90 percent lean ground beef, not 85 percent lean; 90 percent lean is easier to find at the grocery.

I hope you enjoy this easy dinner!

XOXO,

Amy

Easy Crockpot Mexican Lasagna

2 pounds 90 percent lean ground beef
20 ounces of red enchilada sauce (I have seen this in 10 and 20 ounce cans)
2 cups shredded Monterey Jack or Colby Jack cheese (I typically use the latter, which is easier to find)
1/4 cup jarred jalapenos, chopped (optional)
1/2 cup fresh cilantro, minced (optional, but I use it)
12 (6-inch) corn tortillas

Cook meat on stove top, breaking into super fine pieces, drain and return meat to skillet. Stir in one cup enchilada sauce, 1 cup of cheese, jalapenos (if using), and 1/4 cup cilantro.

Line your slow cooker with an aluminum foil collar and spray with vegetable oil spray. (The purpose of the foil collar is to put a layer between your food and the heating element of the slow cooker. Without a foil collar or sling – the latter involves lining the bottom of your slow cooker – some dishes, like this one, and fish, will overcook and dry out. To make a foil collar, simply fold two pieces of aluminum foil to fit around the inside of your slow cooker.)

Spread 1/4 cup enchilada sauce at bottom of crockpot.

Arrange 3 tortillas at the bottom, breaking the third tortilla in pieces so that it will fit to fully cover the bottom. Top with a third of the beef mixture and 3 more tortillas; repeat layering two more times until all 12 tortillas have been used. Cover the top layer of tortillas with enchilada sauce and cheese. (See pictures of all these steps below.)

Cook for 2 to 3 hours on low, until casserole is heated through.

Remove foil collar. Sprinkle with remaining cilantro and serve.

Repeat layers above two more times and you end up with this...

Slow Cooker Tomato Soup

The spring has been touch-and-go here in Seattle. One day is 80 and sunny, and the next is 55 with drizzle. On one such grey day, I had a hankering for soup. I've been meaning to make tomato soup for infinity, so I seized the opportunity. I was also hoping that making one last batch of soup would jinx the weather into turning warm again. Today's forecast is 79 and sunny, so I think it worked. You're welcome, Seattle.

Next time the sun creeps behind the clouds, pull your slow cooker out of its summer hibernation and make a batch of this Slow Cooker Tomato Soup.

Let's get (slow!) cooking!
Erin

Slow Cooker Tomato Soup
Adapted from America's Test Kitchen

2 tablespoons butter
2 (28 ounce) cans diced tomatoes, drained, juice reserved
1 onion, minced
1 cup chopped carrots
2 tablespoons brown sugar
1 tablespoon tomato paste
1/2 teaspoon salt
3 tablespoons flour
3-4 cups chicken or vegetable broth
2 bay leaves
1/2 cup half and half
Pepper
Chopped basil for garnish, optional

Melt butter in a large skillet over medium-high heat. Add drained tomatoes, onion, carrots, brown sugar, tomato paste, and salt. Saute until softened and most of the liquid is evaporated, about 15 minutes. Stir in flour and cook for 1 minute. Stir in 1 cup broth, scraping up the browned bits from the bottom of the pan.

Place tomato mixture into the slow cooker with reserved tomato juice, an additional 2 cups broth, and bay leaves. Cook on low for 4-6 hours, until tomatoes start to break down.

Puree with an immersion blender or in batches in the regular blender. Stir in half and half and remaining 1 cup broth if desired, depending on how thick you like your soup. Season to taste with salt and pepper. Garnish with basil.

Slow Cooker Mediterranean Fish Stew

I've been trying to find new, easy ways to cook fish, so the slow cooker naturally comes to mind. Readers, this is my new favorite easy-to-do fish dish. I love the mix of seasonings -- garam masala, paprika, cayenne pepper for heat and saffron for mellow.

Your kitchen will smell like a combo North African, Italian and Spanish restaurant. Your husband, who is supposed to be eating more fish and watching his cholesterol, will tell you this stew is merely OK. But you won't care. He's wrong and besides that means easy leftover lunches for you.

XOXO,
Amy

Slow Cooker Mediterranean Fish Stew
Adapted from America's Test Kitchen's Healthy Slow Cooker Revolution

2 onions, chopped fine
2 tablespoons tomato paste
4 garlic cloves, minced
2 teaspoons garam masala
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
2 teaspoons olive oil
2 (13-15 ounces each) cans artichoke hearts, with artichokes cut in half length-wise so that juice runs out; then pat with paper towels or clean dish towel so they are less wet
2 cups chicken broth (I prefer reduced sodium)
1 (14.5 ounce) can diced tomatoes, drained (I prefer no salt added)
1/4 cup dry white wine
Pinch of saffron
1 1/2 pounds cod fillets, 1 to 1 1/2 inches thick, cut into 2-inch pieces
1/2 cup pitted kalamata olives, chopped coarse
Salt and pepper
2 tablespoons fresh parsley, minced (optional)

Microwave onions, tomato paste, garam masala, paprika, cayenne and olive oil, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.

Add in rest of ingredients in list, down to and including the saffron. Cover and cook on low for 4-6 hours or on high for 3-5 hours.

When time is up on the slow cooker, your kitchen will smell amazing. Add in fish and olives and cook on high until cod falls apart when gently prodded with a fork -- about 30-35 minutes.

Season with salt and pepper to taste. Sprinkle with parsley and serve.

Our top Cinco de Mayo recipes

Need ideas for your Cinco de Mayo menu? We've got you covered from appetizers, to dinner to dessert.

We have a special affinity for Mexican flavors here at Hot Dinner Happy Home, which means there is no shortage of recipes.

Today we're serving up some of our most popular Latin-inspired dishes.

What does your family eat for Cinco De Mayo? We'd love to know!

Mangia! Mangia!
Andrea

P.S. Need more ideas? Simply type "taco" or "tortilla" or "enchilada" or "quesadilla" or "Mexican" into the search function in the upper left hand corner of this page to discover more recipes.

Taco Pie is easy, tasty and the perfect comfort food.

Tacos are fun and family friendly, especially when the kiddos get to build their own. Skip the packet and give DIY Taco Seasoning a try.

Amy's Guacamole is the perfect appetizer or topping for tacos — or any of the these dishes.

Crockpot Queso is a yummy way to honor Cinco de Mayo, especially as an appetizer.

Enchilada Casserole is spicy, cheesy and a great weeknight meal.

Don't forget dessert. These Cinnamon Crisps are a great way to end the meal.

Slow Cooker Chicken Adobo

I recently made one of the best new dishes ever, a dinner that everyone in my family loved and wants me to make again. And again and again and again. 

This magical dish: my friend Aimee Nezhukumatathil's Slow Cooker Chicken Adobo. 

I'm going to let Aimee tell you all about her recipe. But first, know that everything she says is true. The chicken is so tender it indeed falls off the bone. You and your family will drool at the smells wafting through your house. Consider this conversation when I came home last Tuesday to chicken adobo simmering away in my crockpot.

Me: "Omigoodness, dinner smells amazing!"

Lucy,  9: "I know, right?!"

Lucy did not want to wait for her dad and sister to get home to start eating. 

Here are Lucy and Penny chowing down and displaying their approval.

Readers, this dish is so good. Here's Aimee to tell you more. --XOXO,  Amy

I know social media gets a lot of flack sometimes (and rightly so in many cases), but one of the good parts for me is reconnecting with sweet friends from long ago. Amy and I were friends in high school and on the Speech & Debate Team together (she was Debate Amy and I was Speech Aimee). After years of Facebooking, Amy and I finally reconnected in person a few years ago at our 20-year high school reunion. (Editor's note: Stop it! We are not that old!)

I've been drooling over the wonderful and very manageable recipes here and am so happy to follow along and cheer Amy's delightful goings-on, even if mostly virtual these days. (Editor's note: This photo is of Club Amy/Aimee at our 20-year high school reunion. I'm on the left and Aimee is in the middle. At the right is our friend Amy Farmer Broderick.)

A little bit about me and my family: I'm working at home now on sabbatical, but I'm an English professor at a small state college in Western New York. My husband is also an English professor at my same college and we have two little boys. We've tried to do as little child care as possible these past eight years, but that often means handing off the kids to each other in a parking lot or driveway. During the week, my husband and I almost always have grading to get done at night and we are both writers and we both love hanging out with the kids. 

This is my drawn-out way of saying that having time to cook can sometimes get tough if we're not prepped and ready to go the night before.

Enter: the slow cooker. 

I'm speaking  to the choir for many here, I know, but my slow cooker was a game changer for me. I can prep a meal the night before (or day of) going to work and come home to a piping hot meal after being on campus all day. 

My mother is from the Philippines  and my dad is from India, and  on those impossibly dark and dreary days here in New York (think Ice Planet Hoth), I crave my parents' home cooking: curries, noodle dishes, garlic fried rice, and my favorite: chicken adobo. Some of my Pinoy purist pals might think my slow cooker version is sacrilege, but my Filipina mama (who is verrrry picky about her adobo) could not tell this wasn't cooked on the stove/oven/outside burners. Once when she was visiting, she asked me three times just HOW I made this adobo, even though she saw the crock pot bubbling all afternoon. She just could NOT believe this wasn't made "the old-fashioned way."

Side note: This is so easy, it's embarrassing. But you do need to be precise with the measurements--even if you're like me and don't usually measure stuff--or you will be in vinegary, vinegary hell.

Sending peace, love and comfort food from western New York,
Aimee

Slow Cooker Chicken Adobo
3 pounds bone-in chicken*
2-3 bay leaves
1 small onion, diced (optional)
8 cloves garlic, crushed
3/4 cup low sodium soy sauce (or regular, if you prefer)
1/3 cup brown sugar
1/2 cup white vinegar, measured precisely

*Note regarding the chicken: Either cut a whole chicken into pieces or buy it already cut up. Or, if in an extra hurry, just use breasts, tenderloins or thighs. Also, the traditional way calls for bone-in, skin-on chicken, but it's up to you if you prefer skinless and/or boneless. The traditional way will, of course, be the juiciest.

Place the chicken in the slow cooker.

In a separate bowl, combine the other ingredients and stir until just mixed. Pour the mixture over the chicken and cook on low for 6-8 hours, until chicken is super tender. That's it!

Try not to drool when you walk into your kitchen the rest of the afternoon or when you come home from work.

Serve your chicken adobo over rice and with whatever veggies you like. Yields about six servings. Enjoy!

Oh, as Amy discovered and my husband will attest, the leftovers--if you have any--are as good or better!

Slow Cooker Corned Beef

Happy St. Patrick's Day! 

We at Hot Dinner Happy Home have found a culinary pot of gold -- a Slow Cooker Corned Beef recipe by a college friend of mine and Andrea. Andrea and I haven't exactly had the luck of the Irish when it comes to corned beef. Quite frankly, ours stinks, so we were ecstatic last night when our friend Malissa Bodmann, of Cleveland, Ohio, told us how she prepares corned beef.  

If you don't have time to get the corned beef going today, there's always this weekend. Or, keep this in mind for next year! 

Here's the lowdown from Malissa. XOXO -- Amy

Here in Cleveland, we take St. Patrick’s Day very seriously. The parade attracts 10,000 participants and tens of thousands more flood the streets downtown to watch the parade. I’m not Irish, but that doesn’t keep me from craving a good Reuben sandwich on St. Patrick’s Day. I’m the only one in my household who likes corned beef, but that doesn’t stop me from making a whole corned beef brisket all for myself. (Editor's note: Malissa, we like how you operate!)

In years past, I cooked the corned beef in a Dutch oven on the stove top. The results were mediocre -- a little dry, but it didn’t matter too much because I just slapped those leathery pieces in between some pumpernickel/rye swirled bread, slathered on some Thousand Island dressing, and topped it with Swiss cheese and sauerkraut. But this year, I vowed to do better. And I did.

The key to cooking corned beef is treating it like the brisket it is. The key to a good brisket is to braise it low and slow with some flavorful liquid to break down the connective tissue. The only skill required for this recipe is patience. You will be rewarded with juicy, fall-apart corned beef.

Cheers and Happy St. Paddy's from  Cleveland!

Malissa

Slow Cooker Corned Beef

2-3 pound flat cut corned beef brisket

Pickling spice (usually included in the brisket)

12 oz. beer, such as Guinness or Sierra Nevada Coffee Stout

Potatoes, small such as baby Yukon golds or red potatoes. If all you have are larger potatoes, cut them in quarters

1 head of cabbage

Aromatic vegetables, such as carrots, onions, celery, rough cut into big chunks

Remove your corned beef brisket from the package and rinse it. Reserve the pickling spices. 

Layer the bottom of your slow cooker with your potatoes, carrots, onions and celery. Place your corned beef on top of the vegetables with the fat layer on top so it will keep the meat moist. 

Sprinkle on pickling spice packet. Add one 12 oz. bottle of stout. Add enough water to barely cover the brisket. 

Put on the lid and set your slow cooker to high. Cook for two hours and turn the slow cooker down to low. Cook for two more hours. Remove potatoes if they are becoming too soft.

Cut a head of cabbage into wedges, place on top of the meat and cook on low for another 1.5 hours. 

Remove corned beef from the slow cooker and allow to cool until you can handle it. Trim off the fat cap. Cut against the grain or shred. You will have a lot of braising liquid left over; you can serve this as a jus, or thicken it for a delicious beefy stout gravy.

Serve with the potatoes and carrots, turn into a delicious hash, or make a Reuben sandwich.

Note: You can set your slow cooker on low and let it go for 7 or 8 hours. Add the cabbage for the last hour or so. With any luck the result will be tender, juicy corned beef like mine. My husband asked me if I was going to eat all of that gorgeous corned beef this week by myself. Yes. Yes, I will.

2015 Holiday Gift Guide: Cookbooks

We get asked A LOT about our favorite cookbooks. But how could we pick just one? That's like asking us to name our favorite child; honestly, it depends on the day.

Yet we know you have holiday shopping to do. You might want to pick up a cookbook for the foodie in your life or to drop some hints on the titles you'd like to unwrap. So today, dear readers, we offer up some of our faves.

XOXO,
Amy, Andrea and Erin

Disclaimer: These reviews are simply the opinions of the ladies at Hot Dinner Happy Home. No publishers asked us for endorsements or compensated us for writing about their cookbooks.

Amy's Picks: 



Great Food Fast
Despite having the ugliest cookbook cover of all time, this is a good introduction to the pressure cooker. I got a pressure cooker this year -- a gift to myself --- and these easy-to-follow recipes came in handy. After I made Chicken Noodle Soup, it was easy for me to figure out the quantities and timing for my own soups, such as Potato Soup like my mom makes and my Midwestern Vegetable-Beef Soup. For a kid-friendly dinner, try the Pizza Joes. If you are tired of the endless stirring involved in making risotto, then I direct you to the Cajun Crab Risotto.



The Little Paris Kitchen: 120 Simple But Classic French Recipes
This book combines two of my loves -- cooking and France. And it's the prettiest cookbook ever with delicious photos of food and Paris. Consider this a great gift for cooks and francophiles as well as those who would appreciate culinary inspiration or a gorgeous cookbook to adorn their kitchen. A word for those who do cook, the recipes are simple, classic French dishes, some with a little twist. For example, there's Coq Au Vin  On Skewers. I once  made our entire Easter meal from this cookbook and it consisted of Lemon an Lavender Chicken, Parisian Asparagus, Creamy Potato Bake and Creme Brulee. Recipes are listed in French and English. --Amy



The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out

Is healthier eating a goal for 2016? Blogger Angela Liddon's book is my go-to for healthy plant-based meals. This is a collection of both lighter fare and surprisingly filling dishes. Some of my family's faves: Perfected Chickpea Salad Sandwich, Our Favorite Veggie Burger and Glowing Strawberry-Mango Guacamole. I also like Liddon's smoothies, such as the Classic Green Monster Smoothie, and the On the Mend Spiced Red Lentil-Kale Soup. For this year's Super Bowl, in which our Carolina Panthers might (knock on wood) be playing, I plan to whip up some Life-Affirming Warm Nacho Dip. --Amy

Slow Cooker Revolution

This cookbook lived up to its title and revolutionized how I think about slow cooking and how often I use my slow cooker, which is all the time. I have lost count of how many people I've given this cookbook to, but I know Andrea is one. I also have the second volume -- the easy prep edition, which is full of recipes that don't take as long to prepare or cook. But I like this one more because more of its recipes require eight hours or more in the slow cooker, which means dinner can cook away while I'm at the office. Some of my family's faves: Barbecued Beef Brisket, North Carolina Pulled Pork, Easy Barbecued Ribs, Classic Thanksgiving Stuffing and Big-Batch Bolognese Sauce. --Amy

Andrea's Picks:

America's Test Kitchen Healthy Family Cookbook
So I love to bake, but baked goods aren't always so healthy. Same with the Mexican-inspired dishes my family loves. Thanks to a recommendation from a neighbor, I've found healthier versions of these recipes. I'm still working my way through it, but the Better For You Banana Bread and Layered Tortilla Tart are excellent! --Andrea

A Family Christmas Cookbook
My brother gave me this cookbook nearly a decade ago and despite the title, I use it all year long. Many of the recipes are very similar to meals and goodies I grew up eating, like Ricotta Cookies, Pesto Sun Dried Tomato Pate, Country Chicken and Spiced Red Cabbage. Best thing about this book? It offers numerous recipes for the same dish, which makes it easy to customize to your own tastes. --Andrea

Indian Inspired Gluten Free Cooking
My husband and I love Indian food. Our old Cincinnati neighborhood boasted at least five Indian restaurants. This cookbook demystifies the cuisine and the recipes are surprisingly easy to prepare. Try the Spinach with Lentils and Coconut, Spinach Lentil Rice and the Broccoli with Red Onion and Ginger. I've given this cookbook to several friends. -- Andrea

Slow Cooker Revolution Volume 2: The Easy Prep Edition
The original Slow Cooker Revolution made me fall in love with my slow cooker all over again. I find that I use the easy-prep version more often these days because our family life is increasingly busy and I don't often want to take the time required for lots of crock pot preparations. The Cuban-Style Pork Roast with Mojo Sauce and the Mexican-Style Pulled Pork Tacos are favorites in our house. --Andrea

The Sprouted Kitchen Bowl + Spoon
Blogger Sara Forte's newest cookbook is my favorite of the year. Bowl + Spoon is filled with simple, wholesome and delicious meals, sauces, sides, dressings, sauces and desserts. Many recipes are vegetarian, which is helpful as I'm always looking for non-pasta meatless meals. And the photos are simply gorgeous.

Erin's Picks: 

America's Test Kitchen Family Cookbook
This list clearly demonstrates our love for America's Test Kitchen. This cookbook is my go-to for the "standards" and has inspired many of the recipes on this blog. Skillet Broccoli with Toasted Garlic and Lemon, All-American Meatloaf, and Pan-Seared Steaks with Red Wine Pan Sauce are some of my favorites. I also love the buying guides and helpful tips scattered throughout the book. --Erin

An Occasion to Gather (The Junior League of Milwaukee Cookbook)
This book was a gift from my friends Jill and Kelly when we lived in Milwaukee. I love how it represents the city and my time there. Everything I've tried from this cookbook has been delicious. Plus there are great regional insights, like how to organize a beer tasting, a list of necessities for tailgating, and the perfect menu for a Bunco party. Milwaukee will always have my heart and so will this cookbook. --Erin

Everyday Food: Great Food Fast
The title says it all...this book is full of great food that you can get on the table fast. It's full of 30-minute meals, and you'll have most of the ingredients in your pantry. I love how it's organized by season, because, "a change in weather affects how we cook as much as what we cook." --Erin

Slow Cooker Chicken Stock

A friend tried my roasted chicken recipe and afterward she made chicken stock in her slow cooker. She told me that once I tried it I would never make stock on the stove top again.

So, the last time I roasted a chicken, I put the frame in the slow cooker overnight along with all the necessary ingredients and when I got up in the morning...voila chicken stock! My friend was right. I will never again make chicken stock any other way.

So, then, I took that chicken stock -- all eight cups -- and made a double batch of my pressure cooker chicken noodle soup.

The dreaded Fall cold has swept through the George house, so this soup will have us all feeling better in no time -- and there's enough to freeze! BTW, both the soup and the stock by itself freeze nicely.

XOXO,
Amy

PS: No slow cooker? Check out how to make chicken stock the old fashioned way in Andrea's post "Chicken Stock & Chicken Tortellini Soup."

Slow Cooker Chicken Stock

Frame of one roasted chicken
Two carrots, peeled
Two celery stalks
1 medium to large onion, peeled and quartered
1 lemon, sliced in half
2 to 3 garlic cloves, pierced with a knife but left whole
1 bay leaf
Fresh herbs (whatever you have on hand), tied into a bouquet with kitchen twine if you have it

Place all ingredients in slow cooker and fill to top with water. Set to low for eight hours.

Remove chicken frame and all the solid ingredients. Pour stock into containers, using a mesh strainer to catch all the small bits and pieces. Place stock in refrigerator. I recommend not using the stock right away but letting it cool in the fridge so that you can remove the light layer of congealed fat that forms at the top of the broth. After you do that, use the broth in your favorite soup or recipe or freeze for later.

Soul-Soothing Red Lentil Stew

As the weather recently turned more brisk and some seasonal stress piled on at work, I craved the comfort of a stew. Some people believe chicken noodle soup to be food for the soul and I can appreciate that. (Please see Pressure Cooker Chicken Noodle Soup.) But what soothes my soul lately: a good lentil stew.

XOXO,
Amy

PS: This photo doesn't do my stew justice.

Soul-Soothing Red Lentil Stew
Adapted from America's Test Kitchen Slow Cooker Revolution, Volume 2: The Easy-Prep Edition

2 tablespoons coconut oil
4 cloves minced garlic
1 tablespoon garam masala
2 pinches of red pepper flakes
2 1/2 cups water
4 carrots, peeled and cut into 1/4-inch pieces
1 cup red lentils, rinsed
Salt and pepper
4 tomatoes, cored and cut into 1/2-inch pieces
1 1/2 cups light coconut milk
2/3 cup frozen peas

Spray inside of slow cooker with vegetable oil spray.

Microwave coconut oil, garlic, garam masala, and pepper flakes in bowl, stirring occasionally, until fragrant, about one minute. Transfer to slow cooker. Stir in water, carrots, lentils, 1 teaspoon salt, 1 teaspoon pepper. Cover and cook for 6-8 hours on low.

Stir in tomatoes, coconut milk, and peas. Cover and cook for another 6 hours on low. Yeah, you gotta be patient for this stew, but I think it's worth it.

Hubby and girls ate this stew with crackers. I preferred to top mine with avocado.

Cheater Crockpot Chicken Curry

My pantry is always stocked with secret sauces, not that I'm tight-lipped about them. You might recall my Easy Yellow Curry Shrimp Pasta. Busy moms need some short-cuts sometimes. Every mom needs a "cheater" dish or two. I'd direct you to Andrea's Slow Cooker Pork Tomatillo-Verde Tacos.

I'm a big fan of Trader Joe's bottled curry sauces -- the Thai Yellow Curry Sauce used in my shrimp pasta dish mentioned above and the Thai Red Curry Sauce used in my Cheater Crockpot Chicken Curry.

This is a go-to meal Chez George, especially in the colder months.

XOXO,
Amy

Cheater Crockpot Chicken Curry

6 frozen chicken breasts
1 pound carrots, peeled and trimmed, but left whole
1-2 onions, cut into big hunks
3-6 potatoes, red or sweet, cut into big hunks (I peel sweet potatoes, but not the red potatoes.)
2 bottles Trader Joe's Thai Red Curry Sauce (or Yellow Curry Sauce -- your preference!)
Jasmine rice, cooked according to package directions.

First note that in the above ingredient list, the quantities are subject to your preference and what you have on hand. I usually use just one kind of potato -- red or sweet. But this last time I happened to have both potatoes around. Anyhow, you cannot mess this up.

Add all ingredients, except the jasmine rice, to the crockpot. The frozen chicken should be on the bottom and the sauce is the last thing that you add. Cook on low for eight hours.

If you'd like to add frozen peas or fresh basil to your curry, toss those in about 15-20 minutes before serving.

Serve over rice. Enjoy the leftovers, too!

Slow Cooker Pulled Pork

Ooooh, baby. Today's recipe is easy.

Speaking of...I've noticed something about myself. Whenever I really like a recipe, my first qualifier is simplicity. After that comes deliciousness. It all speaks to my laziness and love of TV. Less time on dinner = more time with the Real Housewives. I may not be great at math, but that's the kind of equation I can get behind.

Anyway, as I was saying, today's recipe is easy. And delicious. I'm usually dubious about dump-and-stir crockpot recipes, so my first bite of Slow Cooker Pulled Pork was tentative. But my concerns disappeared as easily as this tender, fall-apart pork disappeared into my belly.

Next time you're feeling—how can I put this—less than ambitious, pop some pork into your slow cooker and tell your family you were sweating over the stove all day. They'll believe you. And then they'll offer to clean the dishes as they lick barbecue sauce off their sticky fingers.

Slow Cooker Pulled Pork

18 ounce bottle of your favorite barbecue sauce
2 tablespoons chili powder
3 1/2 pounds pork shoulder roast
1 onion, peeled and quartered
Salt and pepper
Hamburger buns, for serving (optional)
Simple Coleslaw, for serving (optional, recipe below)

In your slow cooker, stir together barbecue sauce and chili powder. Add the pork roast and roll it around so it's coated in sauce. Nestle the onions in with the pork. Cook on low for about 8 hours, or until the pork is tender and literally falls apart when you poke it with a fork. (Mine only took 7 hours, but my slow cooker tends to be on the speedy side.)

Carefully remove the pork from the slow cooker. Use forks to shred it into bite-sized pieces. Use a spoon to skim fat from the remaining sauce in the slow cooker. Stir as much sauce* as you like into the pulled pork and season to taste with salt and pepper. If desired, serve on hamburger buns topped with Simple Coleslaw (recipe below).

*A note about the sauce: If you're planning ahead for leftovers, consider leaving some of the pulled pork plain. I used the leftovers without sauce to make Cuban sandwiches and quesadillas.

Simple Coleslaw

4 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon apple cider vinegar
1 tablespoon sugar
16 ounce bag coleslaw mix (or feel free to shred your own cabbage)
Salt and pepper

Stir together mayonnaise, yogurt, vinegar, and sugar. Stir in coleslaw mix. Season to taste with salt and pepper. (At this point it will look a little bit dry.) Refrigerate at least one hour or until ready to serve. (As it sits the cabbage releases moisture and the coleslaw gets creamier. I've found that it gets soggy if you add too much mayo at the beginning, and I like my slaw crunchy. Feel free to stir in more mayo or Greek yogurt at this point if it's too dry for your taste.)

Pumpkin Black Bean Chili

According to both the calendar and the weather, fall is officially here. This means it's time to break out the cozy sweaters, the flannel sheets, and, perhaps most importantly, the crock pot.

The slow cooker totally makes me feel like Wonder Woman. Why, yes, I can pick up the dry cleaning, grocery shop, clean the bathroom, and defeat crime while dinner cooks away on my kitchen counter. No cape necessary, thank-you-very-much.

To help you channel your inner super hero, the folks at Red Gold Tomatoes are having a slow cooker bonanza over on their Facebook page. They are giving away two Crock-Pots each day until October 8. (That's a lot of slow cookers, people.) They're also featuring some tasty-looking recipes in case you're lacking dinner inspiration.

Speaking of dinner inspiration, puh-lease check out this Pumpkin Black Bean Chili. We usually consider pumpkin for sweets: pumpkin lattes, pumpkin bread, pumpkin cake. But don't put baby pumpkin in a corner. Try it out in a savory recipe, too. It adds delicious richness and depth.

Without further ado, let's get slow cooking. The world needs a few more super heroes.

Black Bean & Pumpkin Chili
Adapted from Red Gold Tomatoes
Serves: 10

2 tablespoons olive oil
1 medium onion, peeled and chopped
1 pound ground turkey or chicken
Salt and pepper
2 garlic cloves, peeled and minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon coriander
2-3 cups low-sodium chicken broth
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can Red Gold Petite Diced Tomatoes with Lime Juice and Cilantro
1 (15 ounce) can solid-pack pumpkin
For serving: shredded cheese, sour cream, chopped avocado, tortilla chips (optional)

Heat oil in a large skillet over medium heat. Add onion and ground turkey. Cook, stirring occasionally, until turkey is cooked through, about 8 minutes. Season generously with salt and pepper. Stir in garlic and cook until fragrant, about 30 seconds. Add chili powder, cumin, and coriander and cook for 1 minute to toast the spices. Stir in 2 cups chicken broth and scrape the bottom of the pan to incorporate any browned bits.

Transfer mixture to slow cooker. Add beans, tomatoes, and pumpkin and stir to combine. If the mixture looks too thick, stir in additional cup of chicken broth. Cover and cook on low for 4 hours.

Season to taste with salt and pepper. Serve with your favorite chili toppings.

P.S. The kind people at Red Gold Tomatoes provided me with tomatoes to test this recipe, but the opinions are all mine.