Apple butter is all the rage right now, right?! Apple butter is the new fall recipe. Pumpkin can suck it. (I mean, pumpkins have been coming up a little short. Ba da bum.) Jk, we still love you pumpkins.
Anyway, why are we talking about apple butter when the title says “applesauce”? Well, because in my haste to try to get together an apple butter recipe…I ended up making applesauce. Clearly, I missed the key step where you remove the top from the slow cooker to thicken the apple mush. But you know what this means? You now have two recipes in one! *Mic drop.
6-8 gala apples (or whatever you have handy)
1/4 cup water
1 tbsp cinnamon
1/4 cup sugar
1/4 cup brown sugar
Dash or two of all spice, or pumpkin pie spice
Core the apples and roughly chop. It’s ok if the skin is still on. Place the apples in the slow cooker and mix with the water, cinnamon, sugars, and spice (and everything nice). Once the apples are fully sugar coated, cook them on low for 4 hours, stirring occasionally throughout until the apples are soft.
At this point, toss the soft apples in a blender until fairly smooth. Some chunks are ok. Refrigerate up to a week in a sealed container or freeze.
For apple butter:
After 4 hours, remove the slow cooker lid and cook for 1 more hour. You’ll notice the apples begin to thicken and become dark brown. Toss them into a food processor and blend until completely smooth and the consistency is like peanut butter.
By now you probably have more corn than you know what to do with. So rather than eating ANOTHER corn on the cob (seriously, my floss is running low…) put it into some chowder. This steamy dish is perfect for those cooler nights. And if you have leftovers, freeze it in some Tupperware for a middle-of-the-winter treat.
1 large onion, chopped
3 stalks of celery, chopped
1 medium potato, cubed (add in 1 additional for a heartier meal)
5 ears of corn (or 2 12oz cans)
4 cups of chicken broth
1 can evaporated milk
1 sprig of thyme
1 tbsp corn starch
1 tsp of salt
1 tsp of pepper
Toss all of the ingredients in a crock pot and cook on low for 6-8 hours. Easiest. Recipe. Ever.
Have you ever seen those commercials where people are eating a sloppy sandwich, it’s falling everywhere, and they lick their fingers and laugh? Yeah. You may just do the same after eating this pulled pork sandwich. Fine, I may be over dramatizing it a little bit. But what I’m not over dramatizing is how good this thing is, not to mention easy.
By now you’ve heard everyone and their mother say, “Don’t put away your crock pot just yet!”. Well, don’t. Just because it’s summer doesn’t mean our schedules get any less hectic. And the crock pot makes this pulled pork just the right amount of tender to be finger lickin’ good.
*Makes roughly 4 sandwiches.
2 lbs. pork loin
1 can (14.5 oz) beef broth
2 cups of water
1 cup BBQ sauce
1/4 cup ketchup (Heinz, duh)
1 tsp white wine vinegar
Hamburger buns (potato buns are the best)
Place the pork in the crock pot and cover with the can of beef broth and water until fully submerged. Cook on low for 8-10 hours. When ready, scoop the pork out of the broth in to a bowl. It should be falling apart at this point. Pour the BBQ sauce, ketchup and vinegar over the pork and mix until fully combined. The pork will be “pulled” apart during this process. Spoon onto the bun and enjoy!
Guys, it’s officially brisket day! In honor of this yummy day, we’re giving you a damn delish brisket sandwich that’s drool-worthy. No need to give up your crock pot just yet. These melt-y, gooey sandwiches are really worth it. Trust me. And they’re perfect for company (or, you know, when you throw a party for brisket day). We’ve started a Tuesday night tradition with some friends to watch Game of Thrones (obsessed), and with these cooking all day while I’m at work they’re super easy to throw together before show time.
If you’re starting this in the morning before work in the morning, give yourself a little extra time as you need to pre-cook the meat. I had three false-start mornings because I was trying to do this while running out the door.
3 tbsp oil (olive or vegetable)
2 lbs. beef brisket
Salt and black pepper
1 large yellow onion, quartered
4 medium potatoes, quartered
4 carrots, chopped
4 garlic cloves, minced
4 cups beef broth
2 cups dry red wine
Enough water to cover
Burger buns (potato buns are the best)
Thinly sliced swiss (parmesan would be amazing too)
Over medium heat, add the oil to a skillet. Really lay on thick some salt and pepper to the beef, then place in the pan. Brown on both sides (but don’t cook it, the crock pot will do that). Place all of the ingredients in to the crock pot, with the brisket on top and cover with all of the liquids (broth, wine, and water). Cook on low for 8 hours, or on high for 6.
When you’re ready to make the sandwiches, set your broiler to low. Using two forks, begin to pull apart the beef right in the crock pot. Scoop out the beef on to the buns. (If you’re feeling adventurous, you can put some carrots and potatoes on the sandwiches too.) Lay the swiss cheese on top and place in the broiler until melted. In small bowls on the side of each plate, spoon out the beef broth from the crock pot to use as the “au jus”.
Football season is in full swing. However, as much as I love me some pizza and wings during NFL Sundays, I am trying to conserve some money. I figured chili is just the way to cook at home, eat yummy Fall food, and still have enough leftovers for the Monday night game. So fire up the crockpot when you wake up next Sunday and have a delish serve your self “buffet” set up for all day game watching. Your wallet will thank you and you can always check out the cute delivery guy next Sunday.
2 yellow onions, chopped
3 tablespoons butter
3 tablespoons of minced garlic (fresh not powder)
1/2 teaspoon salt
2 pounds Hot (or Mild) Italian Johnsonville Sausage crumbled (and then 1 pound ground beef, or turkey or even all 3 lbs. sausage, you pick!)
2 cans of diced tomatoes with green chilies (I used Rotel)
2 packages McCormick Chili Seasoning Mix (any flavor)
2 – 15 oz. cans Bush’s dark or light red kidney beans
2 green bell peppers chopped small
2 cans yellow corn
Pinch of cumin & red pepper flakes to taste (I ended up just throwing in a jalapeno instead of red pep flakes)
chicken broth, as desired for thinner consistency chili. It can also be stirred in at end.
Dump all ingredients in the order listed above and cook for 6-8 hrs. in crockpot. (I stirred half way through to make sure the meat was cooking evenly). I served with a platter of “garnishes” such as: shredded cheese, sour cream, pea shoots (or shredded lettuce), diced green onion, chopped avocado with a side warm baked corn bread. (don’t hate, but I cheated and used the store bought mixes vs. making from scratch). You can even skip the cornbread and crush up some tortilla chips as a topping as well. That’s why I love chili, its so versatile. Spicy, mild, whatever meat, veggies, and toppings galore, just eat and enjoy how you like it best!