Tag Archives: crockpot

Crockpot Cranberry Sauce

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Guys, I’m in a bit of panic mode. Not only is this my first time HOSTING thanksgiving, it’s for my prospective in-laws! Eek! I needed to streamline all the cooking and not be in utter meltdown mode this week. Alas, I found a real simple cranberry sauce recipe that is from scratch and uses real cranberries. Can’t impress the MIL with canned cran sauce, now can I? Also, I mean, we have a food blog after all. Anyway, it’s really great because it comes out a bit chunky or chutney-like consistency so your guests can see that it’s homemade. I doubled the recipe, but this seems to be the recommended amount to make. I just figured since its yum I can save in a jar for leftovers for the week. Note some of the other sides I am serving for this holiday meal with my new family are: the mushrooms in poblano sauce, roasted Brussel sprouts (I added pancetta and balsamic glaze for a sweet & salty twist), and garlic chive mashed potatoes. Stay tuned for the corn bread “dressing” stuffing recipe we will be posting shortly as well…Boy menu planning has been a treat but stay on top of our Instagram to see how my first ever turns out…

  • 1 bag fresh cranberries (12 oz)
  • ¼ cup fresh orange juice (use the bottle stuff if you don’t have an actual orange)
  • ¾ cup orange marmalade (smuckers is fine but I balled out and bought some artisan ginger orange marmalade)
  • ¾ cup white sugar
  • ¼ tsp cinnamon

Optional is I zested a lemon and the orange I juiced for some freshness

Combine all the ingredients in the crockpot & stir. Cook on HIGH for 3 hrs or until the cranberries begin to pop. After that 3 hrs or so, gently smash the cranberries up against the side of the crockpot to help the rest pop while you stir. Remove the lid and then cook on HIGH for another r30 minutes without the lid on. Did I mention that stove top and oven space is limited & therefore precious for such a big meal? So this crockpot wonder was a LIFESAVER! Hope you guys dig it too…

 

Happy Eating, XO

Crock pot cocktail: Hot spiked apple cider

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This little cocktail concoction is just in time to warm your hearts (and hands!) for Thanksgiving. You know we do a specialty Thanksgiving cocktail every year, like this apple spice libation. Or Lauren Conrad’s kick ass Pilgram Punch I made a couple of years ago. So this year, we’re coming in hot with a crock pot cocktail.

Typically, I’ve been making this drink for Halloween. We’re usually outside waiting for the trick or treaters, and October in the NE means you need more than just a fire to help stay warm. However, the volume this recipe produces is perfect for your large holiday gathering. Bonus, everyone can help themselves! No need to be bartender for the night.

  • 1 jug of apple cider
  • 1/2 bottle Fireball
  • 1 orange, thinly sliced
  • 3-5 whole star anise
  • 1 tbsp whole cloves
  • Dash of cinnamon
  • Dash of nutmeg

Pour all of the ingredients into your crock pot and simmer on high for 2 hours. After 2 hours, turn down to low until finished.

Crockpot Cocktail_damndelish

Happy Eating, XO.

Fall Corn Chowder

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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.

Corn Chowder - damndelish2

Happy Eating, XO.

An Ode to Pittsburgh

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Being that Jess and I were both home over the holidays, the Burgh has been on my mind…

I wanted to make a Yinzer classic and so I got to thinking what was the quickest way I can get a yummy, easy Pittsburgh-ese meal on the table. The inspiration came from my 12 hr. pub crawl on the Southside the day after Christmas! And despite how many beers, shots, wine, etc I drank, I remembered the amazing food I had. It truly was a taste of home in your mouth. Good ole’ kielbasa and pierogies…

Crock Pot Bourbon Glazed Kielbasa 

  • 1 pound Kielbasa, sliced
  • 1 cup apricot preserves (orange marmalade would work too, but this is way better)
  • 1/2 cup maple syrup
  • 2 tbsp. of bourbon (or apple juice, being cognizant of my knocked up friends)

Combine everything in the crock pot. Cover and cook on low for 4 hours. While that is getting delish, I boiled a box of the frozen Mrs. T’s potato and onion pierogies. Now don’t hate that I didn’t make those from scratch, after all I live in Philly now and I will leave the scratch making to the Polish (just kidding, stay tuned for a quick- at home way, to make your own). In a bind though, it all tastes the same when you are washing it down with an ice cold Iron City.

Happy Eating, XO.

Chicken and Dumplins’ Y’all

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Dust off the crockpot guys, this is a Northerner’s solution to the Southern classic.
  • 4 frozen chicken breasts (I love this, I always forget to defrost my meats and then am stressed out that I don’t have food to make, this can go straight from freezer to crockpot, no defrosting needed)
  • 1-2 cups of the mirepoix mix (See its used for things other than the meatloaf recipe. p/s I added some frozen corn too because I love it and can’t put it enough recipes, Id say 1/2-1 cup)
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup (if you’re like my sister and hate mushrooms, just use another can of chicken soup)
  • 1 can biscuits (I usually just dice up 4-5 biscuits into small pieces since they expand when cooking, but shit use the whole can if you want, I don’t judge)
  • 1 can of low sodium chicken broth (you can use water instead, but I like the flavor of broth)
  • Italian seasoning, garlic powder, and black pepper (all to taste, no measurements, just eyeball it. I also add a dash of hot sauce to this as well)
Layer the chicken and seasoning at the bottom of the pot. Then toss in the veggie mix and soups. Stir and let cook on HIGH for 6 hrs, yes for that long, remember how the chicken is frozen, remember how undercooked chicken is deathly. However, at about 5 to 5.5 hours in, add the chopped up biscuits (take the biscuit and cut into quarters) throw on top & re-cover with lid for the remaining 30-45 minutes. Yup, total time on high for 6 hrs. take a nap, clean, watch a movie, do whatever you want for those 6 hrs 🙂
Happy Eating, XO.