Recipe Friday – Lentil and Ham Soup

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Hi all!! Today I got a recipe for those cold days that are coming and the best part…it’s a slow cooker recipe!! I love my slow cooker so much. I can just dump everything in with little prep and have an amazing meal in the evening. I could go on forever about my slow cooker so I will stop and get back to the recipe 🙂

This recipe is a really simple one that really does not take too long to put together but turns out amazing. The lentils, ham, and other vegetables are the perfect filling for a cold winter night. Just pair it up with biscuits or cornbread and you have the perfect meal. Enjoy!!

Lentil and Ham Soup

Ingredients

Directions

  1. In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham.
  2. Season with basil, thyme, oregano, the bay leaf and pepper.
  3. Stir in the chicken broth, water and tomato sauce.
  4. Cover and cook on Low for 11 hours.
  5. Discard the bay leaf before serving.

Recipe Friday – Slow Cooker Jambalaya

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Well we finally started to cool down a bit…I mean when you go from having 90 degree weather to 60 degree I would definitely call that a cool down wouldn’t you?  So with that in mind, I thought I would get out my slow cooker and cook up something to warm you from the inside out. This recipe does just that. As I have said before, I love shrimp and most recipes with shrimp I will give a try at least once. Of course I love jambalaya and if I have the time I fix it quite often. Enter the slow cooker. I love my slow cooker. I can honestly tell you I use my slow cooker for so many different things. It makes my life so amazingly simple. I don;t know what I would do without it. Anyway…back to the recipe. I found this recipe online and to be honest it is really good easy recipe for Jambalaya…Hope you enjoy it!!

 

 

Slow Cooker Jambalaya

Ingredients

 

Directions

  1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth.
  2. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
  3. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
  4. Stir in the shrimp during the last 30 minutes of cook time.

Recipe Friday – Slow Cooker Beef Stew

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Hi all!! Hope your week was amazing! I thought considering fall is just around the corner, I would get our some of my fall recipes. I found this one and thought what better way to start fall cooking then to get out my slow cooker and fix some Beef Stew. I love how all the ingredients come together when they have been cooking all day in their juices. Then when serving have a nice piece of hot corn bread to go with it….yum!! Enjoy!!

 

 

Slow Cooker Beef Stew

Ingredients

Directions

  1. Place meat in slow cooker.
  2. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.
  3. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  4. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Recipe Friday – Slow Cooker Chicken Verde

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Hi everyone!! Hope your week is going great!! If you’re like me you are usually busy but want to have a home cooked meal. What better way then a slow cooker or “crockpot” to actually get it done? I love my slow cooker because I can just literally dump everything in it and let it cook while I do things around the house. I use at least once a week 🙂

Here is one of many recipes I have found for the slow cooker…especially when it comes to chicken.  Enjoy!!

 

Ingredients:

  • 1 Tablespoon ghee or coconut oil
  • 6 chicken legs, bone-in and skin-on
  • Sea salt and cracked black pepper, to taste
  • 2 cloves garlic, crushed into a paste
  • 2 Teaspoons ground cumin
  • 1 Teaspoon ground coriander
  • 2 Cups roasted tomatillo salsa (store-bought or homemade), divided

 

Directions:

  1. Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Season the chicken generously with salt and pepper. Mix the garlic, cumin, and coriander in a small bowl, and rub it all over the chicken. Working in batches, brown the chicken on all sides, about 2 minutes per side.
  3. Pour 1 cup of the salsa into the slow cooker and arrange the browned legs on top. Cover and cook on low for 8 hours.

Serve the chicken with the remaining 1 cup of the salsa.