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Entrees

Arrabbiata Sauce with Rotini Pasta and Turkey Meatballs

arrabbiata sauce I must admit for most of my adult life I’ve never made spaghetti sauce from scratch. With so many good pre-made sauces on the market, I usually stock up when there’s a sale and (occasionally) doctor it up with some fresh herbs or tomatoes. Can I get an “amen?” Browsing through one of my favorite slow cooker cookbooks – Better Homes and Gardens Year-Round Slow Cooker Recipes – I found a recipe for arrabbiata sauce. I was intrigued because I’d never heard of arrabbiata sauce. After a little research, I discovered that “arrabbiata” is Italian for “angry.” The sauce gets its name from the burn of the crushed red peppers. Most everything about this recipe sounded great, but of course I had to add my own twists to make it more of something I’d want to eat. So I exchanged pancetta for bacon and I added a cup of Cabernet Sauvignon wine to the recipe. I thought if the sauce was going to be “angry,” then being a little “boozy” couldn’t hurt!

Arrabbiata Sauce with Turkey Meatballs

arrabbiata sauce_4 The arrabbiata sauce is extremely easy to make. Your slow cooker does most of the heavy lifting. To start the recipe, I browned the onion, bacon and garlic in a skillet – then transferred the contents to my slow cooker. You add all the rest of the ingredients (except for the pasta and meatballs – those come later!) into your slow cooker and give it a good stir. Set it on HIGH and put on the lid. Walk away for 4 to 5 hours and the sauce will be “perfetto!” arrabbiata sauce_2 About 45 minutes before your arrabbiata sauce is done, you’ll want to start making the turkey meatballs. I used pre-seasoned panko breadcrumbs with Italian seasoning spices, but you can use standard panko breadcrumbs and add in the Italian seasoning by hand. The mixture of the panko, butter and egg help bind the ingredients, and make for a great carmelized “crust” on the outside of the meatballs. I tend to like larger meatballs, so that requires even cooking. The trick is not to rush the browning process, so never go higher than medium-high heat. I don’t make homemade meatballs that often. Usually, I’ll just brown ground turkey into my sauce and make whatever sauce I’m using a meat sauce. But these turkey meatballs were to die for! Well worth the effort. You may want to make a double batch; they freeze well. arrabbiata sauce_6 Cook your pasta according to package directions. I used rotini pasta, but you can easily substitute your favorite pasta or what you have in your pantry. If you’re only having pasta for a meal, I like to use a bowl. It makes it easier to cover the pasta with sauce, without wasting a lot covering the entire length of a plate. Then pile on the meatballs and pour a healthy serving of arrabbiata sauce over it all. Top it with shredded Parmesan cheese and you’ve got a great weekday dinner or weekend lunch that’s good enough for company. arrabbiata sauce_3 I ended up adding Cabernet Sauvignon to this arrabbiata sauce recipe to make it “less angry.” What’s your favorite ingredient to add to spaghetti sauce?

Arrabbiata Sauce with Turkey Meatballs

Rating: 51

Cook Time: 4 hours

Yield: 8 servings

Ingredients

For Sauce:
1 large onion, chopped
5 slices thick-cut bacon, chopped
3 cloves garlic, minced
56 ounces diced tomatoes with basil, garlic and oregano, undrained
15 ounces tomato sauce
2 teaspoons dried parsley
1 teaspoon dried oregano, crushed
1/2 teaspoon sea salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon crushed red pepper
1 cup Cabernet Sauvignon, or any dry red wine
8 servings cooked rotini pasta
1/4 cup shredded Parmesan cheese
For Meatballs:
1 cup panko breadcrumbs
20 ounces ground turkey, 93% lean
1 tablespoon Italian seasoning
1 tablespoon dried parsley
2 medium onions, minced
2 eggs
1 tablespoon butter, room temperature
1 teaspoon sea salt
1 teaspoon ground black pepper

Instructions

For Sauce:

In a skillet, cook the onion, bacon and garlic over medium heat until onion is tender and bacon is browned.

Transfer mixture to a 5-quart slow cooker. Set skillet aside to use when cooking meatballs later.

Stir in the tomatoes, tomato sauce, parsley, oregano, basil, salt, and crushed red pepper. Cover and cook on HIGH for 4 hours (or on LOW for 8 to 10 hours).

Serve over pasta and turkey meatballs. Sprinkle each serving with Parmesan cheese, if desired.

For Meatballs:

In a large bowl, thoroughly combine ground turkey, breadcrumbs, Italian seasoning, dried parsley, mined onions, eggs, butter, salt and pepper.

By hand, form golf ball-sized meatballs and place in cooled skillet (used when browning onion and bacon mixture earlier). Makes about 16 meatballs, or 2 per serving. Feel free to make your meatballs smaller or larger, based on your preference. But make all meatballs uniform in size so they cook evenly.

Place skillet with meatballs on burner at medium-high heat. Every 5 minutes or so, turn meatballs so that all sides will eventually brown and meatballs will be evenly cooked. Watch carefully and remove meatballs from skillet when done. Set aside to serve with arrabbiata sauce and pasta.

Notes

Sauce portion of this recipe lightly adapted from Better Homes & Gardens "Year-Round Slow Cooker Recipes"

http://bakedchicago.com/arrabbiata-sauce-recipe/

Entrees

Ranch Patty Melt

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

 

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

When you think about classic American foods, the cheeseburger definitely ranks among the top of the list. There’s something so satisfying about biting into a juicy, perfectly cooked burger on a toasted bun.

Even plain, a burger is delicious. But with a bun in hand, everybody can be a Picasso and ‘paint the canvas’ with the perfect combination of toppings. For most, that includes cheese, cheese and more cheese, please!

The patty melt is deceptively simple. Aside from the seasonings and butter, there are only about four ingredients: meat, onion, cheese and bread. It’s the preparation and how these ingredients are combined that give the patty melt its sizzle.

Sometimes a patty melt will be served with only sautéed onions and sometimes with a “secret sauce” – which is usually Thousand Island dressing. That tangy, creamy flavor is a great pairing with the sautéed onions.

For my Ranch Patty Melt recipe, I’m substituting the Thousand Island dressing with Kraft Classic Ranch dressing as a topping and with extra on the side for dipping.

During a trip to my local Walmart, I picked up all of the ingredients – including Kraft Natural Swiss Cheese (the BIG slices!) and Kraft Classic Ranch Dressing. I prefer ground turkey for my burgers, but you could also easily use lean hamburger.

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Ranch Patty Melt

After getting my ingredients in place, I mixed together the ground turkey, salt, pepper and Worcestershire sauce. Don’t skimp on the Worcestershire!

Form four oval patties with the meat, matching the relative shape of the crusty rye bread. Set the patties aside as we prepare the onions.

Slice up a yellow onion and sauté it in a skillet with butter over medium-low heat. It takes about 25 minutes to properly brown the onions, but be patient. If you rush the process, the onions could easily burn.

Can you see the buttery steam rising from the pan in the photo below? It smells sooooo goooood.

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Next up, cook the patties in a skillet over medium heat until done in the middle and browned on the outside. When the patties are cooked, you’re ready to start the final assembly.

In another skillet, melt 2 tablespoons butter over medium heat. You’re going to assemble each Ranch Patty Melt as follows:

  • slice of crusty rye bread
  • slice of Kraft Swiss cheese
  • turkey burger patty
  • one-fourth of the sautéed onions
  • two tablespoons Kraft Classic Ranch dressing
  • another slice of Kraft Swiss cheese
  • another slice of crusty rye bread

Grill the sandwiches in the skillet until golden brown on one side.  Add the remaining butter to the skillet and flip the Ranch Patty Melt sandwiches over. Cook until golden brown and crisp.

The cheese should be all melted and gooey. Cut in half and serve immediately.

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Doesn’t this look like absolute burger perfection? After you bite into it, you’ll think you went to burger heaven. How can it get any better?

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

When you serve it with your favorite chips or fries and – most importantly – a side of Kraft Classic Ranch dressing for dipping!

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

With the summer grilling season in full swing, you’ve got to try creating your own version of a cheeseburger classic.

How do you #SayCheeseburger? What are your favorite toppings for crafting the ultimate classic cheeseburger?

Ranch Patty Melt

Rating: 51

12 minutes

Cook Time: 28 minutes

Yield: 4 servings

Ranch Patty Melt

Ingredients

8 tablespoons butter, room temperature
1 large yellow onion, skinned, halved and sliced
1 1/4 pounds ground turkey (93% lean)
8 dashes Worcestershire sauce
1 teaspoon sea salt
1/4 teaspoon ground black pepper
8 slices Swiss Cheese
8 slices crusty rye bread
1/2 cup ranch dressing, plus more for dipping

Instructions

Organize your ingredients and cooking instruments. You'll need a medium bowl and three skillets (one small, one medium and one large) to prepare the onions, burgers and the completed patty melts.

In a medium bowl, mix together ground turkey, Worcestershire sauce, salt and pepper. Form into 4 oval-shaped patties, similar to the size of the rye bread slices. Put patties on a plate; set aside.

In a small skillet, melt 2 tablespoons butter over medium-low heat. Toss in the onions and cook for 25 to 30 minutes. Stir occasionally. Onions are done when they are golden brown and soft. Remove from heat and set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Cook the turkey burger patties on both sides, until done in the middle and browned on the outside. Set aside.

In the medium skillet, melt 2 tablespoons butter over medium heat. Assemble the patty melts first with a slice of rye bread topped with a slice of Swiss cheese. Add the turkey burger patty and one-fourth of the cooked onions. Cover the patty with 2 tablespoons ranch dressing followed by another slice of Swiss cheese. Top with another slice of rye bread, and grill the sandwiches until golden brown.

Repeat until all 4 sandwiches are in the skillet. When browned on one side, add the remaining 2 tablespoons butter in the skillet. Carefully flip each sandwich over, and cook until golden brown, crisp and cheese has melted.

Cut in half and serve immediately. Serve with additional ranch dressing on the side for dipping.

http://bakedchicago.com/ranch-patty-melt-recipe/

Entrees

Bolognese Spaghetti Sauce

I call this recipe YOLO (You Only Live Once) BOLO because the Bolognese sauce is so rich, intense with Cabernet Sauvignon flavor that it’s the only Bolognese recipe you’ll need for the rest of your life! Yep, that’s right! Seriously.

bolognese spaghetti sauce for the slow cooker

It’s made in a slow cooker, so it is so easy to make. You could literally turn it on when you leave for work and when you return home you’ll have perfectly cooked Bolognese spaghetti sauce.

bolognese spaghetti sauce

This recipe is a modern take on a classic Bolognese sauce; I’m using lean ground turkey and I left out the chopped celery. Trust me, you won’t miss it. In my opinion, celery is the most overrated vegetable. And it only takes up “valuable space” in the slow cooker that is better served by more Cabernet Sauvignon.

bolognese spaghetti sauce

After browning the ground turkey, put all of the ingredients into the slow cooker. Turn it on HIGH and let it cook for about 4 hours. You can use any pasta, but I like to use thin, whole grain spaghetti. And, of course, top it with some quality grated Pecorino Romano cheese.

bolognese spaghetti sauce

If you have any leftovers, freeze the Bolognese spaghetti sauce in an airtight container for up to 4 months.

spaghetti bolognese sauce

YOLO BOLO: Bolognese Spaghetti Sauce

Rating: 51

Cook Time: 4 hours

Yield: 8 servings

YOLO BOLO: Bolognese Spaghetti Sauce

Ingredients

2.5 pounds 93% lean ground turkey
2 cans (28 ounces each) Dei Fratelli Crushed Tomatoes
4 carrots, finely chopped (about 24 baby carrots)
2 medium onion, chopped
4 cloves garlic, minced
1/2 cup tomato paste (about 6 ounces)
1 cup cabernet sauvignon (or any dry white or red wine)
2 teaspoons dried oregano
2 teaspoons dried thyme
2 bay leaves
2 teaspoons sea salt
1/2 teaspoon ground black pepper
1.5 pounds thin whole wheat spaghetti
grated Pecorino Romano, for garnish

Instructions

Brown the ground turkey in a large skillet.

In a 6-quart slow cooker, mix together the cooked ground turkey, tomatoes, carrots, onion, garlic, tomato paste, wine, oregano, thyme, bay leaves, salt and pepper.

Cover and cook on HIGH for 4 to 5 hours, or until the vegetables are tender. You may also cook on LOW for 7 to 8 hours. Remove bay leaves before serving.

About 15 minutes before serving, cook the spaghetti according to package directions. Plate the spaghetti, top with Bolognese and sprinkle with grated cheese.

http://bakedchicago.com/bolognese-spaghetti-sauce-recipe/

Entrees/ Events & Entertaining

We’re Celebrating National Cheeseburger Day 2017 with the One-and-Only Ranch Patty Melt

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Ranch Patty Melt

The cheeseburger is as American as food gets. It’s truly iconic. But when you ask a group of people to visualize what’s on (or in) their favorite cheeseburgers, there are no two descriptions exactly the same. That versatility is one of the exciting things about the cheeseburger – and why I like to experiment with new variations of ingredients in a never-ending quest for the perfect cheeseburger. A recent cheeseburger experiment that has come the closest to burger nirvana is my Ranch Patty Melt.

The patty melt itself is deceptively simple. Aside from the seasonings and butter, there are only four primary ingredients: meat, onion, cheese and bread. It’s the preparation and how these ingredients are combined that give the patty melt its sizzle.

The patty melt will usually be served with onions and Thousand Island dressing. That tangy, creamy flavor of the Thousand Island dressing is a great pairing with the sautéed onions. But for my Ranch Patty Melt recipe, I’m substituting the Thousand Island dressing with a classic ranch dressing as a topping and with extra on the side for dipping.

Ranch Patty Melt

With all of your ingredients en place, mix together the ground turkey, salt, pepper and Worcestershire sauce. Don’t skimp on the Worcestershire! Form four oval patties with the meat, matching the relative shape of the crusty rye bread. Set the patties aside as you prepare the onions.

Slice up a yellow onion and sautée it in a skillet with butter over medium-low heat. It takes about 25 minutes to properly brown the onions, but be patient. Don’t rush the process; the onions could easily burn. Can you see the buttery steam rising from the pan in the photo below? It smells so, so, so, so good.

Ranch Patty Melt

Cook the patties in a skillet over medium heat until done in the middle and browned on the outside. When the patties are cooked, you’re ready to start the final assembly. In another skillet, melt 2 tablespoons butter over medium heat.

You’re going to assemble each Ranch Patty Melt as follows:

  • slice of crusty rye bread
  • slice of Swiss cheese
  • turkey burger patty
  • one-fourth of the sautéed onions
  • two tablespoons ranch dressing
  • another slice of Swiss cheese
  • another slice of crusty rye bread

Grill the sandwiches in the skillet until golden brown on one side.  Add the remaining butter to the skillet and flip the Ranch Patty Melt sandwiches over. Cook until golden brown and crisp. The cheese should be all melted and gooey. Cut in half and serve immediately.

Ranch Patty Melt

Doesn’t this look like absolute cheeseburger perfection? How can it get any better? That’s my challenge for my next cheeseburger adventure…Ranch Patty Melt

Ranch Patty Melt

Rating: 51

12 minutes

Cook Time: 28 minutes

Yield: 4 servings

Ranch Patty Melt

Ingredients

8 tablespoons butter, room temperature
1 large yellow onion, skinned, halved and sliced
1 1/4 pounds ground turkey (93% lean)
8 dashes Worcestershire sauce
1 teaspoon sea salt
1/4 teaspoon ground black pepper
8 slices Swiss Cheese
8 slices crusty rye bread
1/2 cup ranch dressing, plus more for dipping

Instructions

Organize your ingredients and cooking instruments. You'll need a medium bowl and three skillets (one small, one medium and one large) to prepare the onions, burgers and the completed patty melts.

In a medium bowl, mix together ground turkey, Worcestershire sauce, salt and pepper. Form into 4 oval-shaped patties, similar to the size of the rye bread slices. Put patties on a plate; set aside.

In a small skillet, melt 2 tablespoons butter over medium-low heat. Toss in the onions and cook for 25 to 30 minutes. Stir occasionally. Onions are done when they are golden brown and soft. Remove from heat and set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Cook the turkey burger patties on both sides, until done in the middle and browned on the outside. Set aside.

In the medium skillet, melt 2 tablespoons butter over medium heat. Assemble the patty melts first with a slice of rye bread topped with a slice of Swiss cheese. Add the turkey burger patty and one-fourth of the cooked onions. Cover the patty with 2 tablespoons ranch dressing followed by another slice of Swiss cheese. Top with another slice of rye bread, and grill the sandwiches until golden brown.

Repeat until all 4 sandwiches are in the skillet. When browned on one side, add the remaining 2 tablespoons butter in the skillet. Carefully flip each sandwich over, and cook until golden brown, crisp and cheese has melted.

Cut in half and serve immediately. Serve with additional ranch dressing on the side for dipping.

http://bakedchicago.com/celebrating-national-cheeseburger-day-2017-one-ranch-patty-melt/

Entrees/ Events & Entertaining

Celebrating National Cheeseburger Day with a Sizzling Ranch Patty Melt

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Ranch Patty Melt

The cheeseburger is as American as food gets. It’s truly iconic. But when you ask a group of people to visualize what’s on (or in) their favorite cheeseburgers, there are no two descriptions exactly the same. That versatility is one of the exciting things about the cheeseburger – and why I like to experiment with new variations of ingredients in a never-ending quest for the perfect cheeseburger. A recent cheeseburger experiment that has come the closest to burger nirvana is my Ranch Patty Melt.

The patty melt itself is deceptively simple. Aside from the seasonings and butter, there are only four primary ingredients: meat, onion, cheese and bread. It’s the preparation and how these ingredients are combined that give the patty melt its sizzle.

The patty melt will usually be served with onions and Thousand Island dressing. That tangy, creamy flavor of the Thousand Island dressing is a great pairing with the sautéed onions. But for my Ranch Patty Melt recipe, I’m substituting the Thousand Island dressing with a classic ranch dressing as a topping and with extra on the side for dipping.

Ranch Patty Melt

With all of your ingredients en place, mix together the ground turkey, salt, pepper and Worcestershire sauce. Don’t skimp on the Worcestershire! Form four oval patties with the meat, matching the relative shape of the crusty rye bread. Set the patties aside as you prepare the onions.

Slice up a yellow onion and sautée it in a skillet with butter over medium-low heat. It takes about 25 minutes to properly brown the onions, but be patient. Don’t rush the process; the onions could easily burn. Can you see the buttery steam rising from the pan in the photo below? It smells so, so, so, so good.

Ranch Patty Melt

Cook the patties in a skillet over medium heat until done in the middle and browned on the outside. When the patties are cooked, you’re ready to start the final assembly. In another skillet, melt 2 tablespoons butter over medium heat.

You’re going to assemble each Ranch Patty Melt as follows:

  • slice of crusty rye bread
  • slice of Swiss cheese
  • turkey burger patty
  • one-fourth of the sautéed onions
  • two tablespoons ranch dressing
  • another slice of Swiss cheese
  • another slice of crusty rye bread

Grill the sandwiches in the skillet until golden brown on one side.  Add the remaining butter to the skillet and flip the Ranch Patty Melt sandwiches over. Cook until golden brown and crisp. The cheese should be all melted and gooey. Cut in half and serve immediately.

Ranch Patty Melt

Doesn’t this look like absolute cheeseburger perfection? How can it get any better? That’s my challenge for my next cheeseburger adventure…Ranch Patty Melt

Ranch Patty Melt

Rating: 51

12 minutes

Cook Time: 28 minutes

Yield: 4 servings

Ranch Patty Melt

Ingredients

8 tablespoons butter, room temperature
1 large yellow onion, skinned, halved and sliced
1 1/4 pounds ground turkey (93% lean)
8 dashes Worcestershire sauce
1 teaspoon sea salt
1/4 teaspoon ground black pepper
8 slices Swiss Cheese
8 slices crusty rye bread
1/2 cup ranch dressing, plus more for dipping

Instructions

Organize your ingredients and cooking instruments. You'll need a medium bowl and three skillets (one small, one medium and one large) to prepare the onions, burgers and the completed patty melts.

In a medium bowl, mix together ground turkey, Worcestershire sauce, salt and pepper. Form into 4 oval-shaped patties, similar to the size of the rye bread slices. Put patties on a plate; set aside.

In a small skillet, melt 2 tablespoons butter over medium-low heat. Toss in the onions and cook for 25 to 30 minutes. Stir occasionally. Onions are done when they are golden brown and soft. Remove from heat and set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Cook the turkey burger patties on both sides, until done in the middle and browned on the outside. Set aside.

In the medium skillet, melt 2 tablespoons butter over medium heat. Assemble the patty melts first with a slice of rye bread topped with a slice of Swiss cheese. Add the turkey burger patty and one-fourth of the cooked onions. Cover the patty with 2 tablespoons ranch dressing followed by another slice of Swiss cheese. Top with another slice of rye bread, and grill the sandwiches until golden brown.

Repeat until all 4 sandwiches are in the skillet. When browned on one side, add the remaining 2 tablespoons butter in the skillet. Carefully flip each sandwich over, and cook until golden brown, crisp and cheese has melted.

Cut in half and serve immediately. Serve with additional ranch dressing on the side for dipping.

http://bakedchicago.com/national-cheeseburger-day-ranch-patty-melt/

Entrees

Classic-With-A-Twist: This Ranch Patty Melt sizzles with flavor

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Collective Bias Social Fabric

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

When you think about classic American foods, the cheeseburger definitely ranks among the top of the list. There’s something so satisfying about biting into a juicy, perfectly cooked burger on a toasted bun.

Even plain, a burger is delicious. But with a bun in hand, everybody can be a Picasso and ‘paint the canvas’ with the perfect combination of toppings. For most, that includes cheese, cheese and more cheese, please!

On this #shop for #CollectiveBias, I was faced with the challenge of creating a new, unique spin on a classic cheeseburger. A challenge I was ready to take on at full speed.

What came to mind immediately was the patty melt, which is a cross between a grilled cheese sandwich and a burger. But the patty melt is so uniquely its own that it almost defies classification.

The patty melt is deceptively simple. Aside from the seasonings and butter, there are only about four ingredients: meat, onion, cheese and bread. It’s the preparation and how these ingredients are combined that give the patty melt its sizzle.

Sometimes a patty melt will be served with only sautéed onions and sometimes with a “secret sauce” – which is usually Thousand Island dressing. That tangy, creamy flavor is a great pairing with the sautéed onions.

For my Ranch Patty Melt recipe, I’m substituting the Thousand Island dressing with Kraft Classic Ranch dressing as a topping and with extra on the side for dipping.

During a trip to my local Walmart, I picked up all of the ingredients – including Kraft Natural Swiss Cheese (the BIG slices!) and Kraft Classic Ranch Dressing. I prefer ground turkey for my burgers, but you could also easily use lean hamburger.

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Ranch Patty Melt

After getting my ingredients in place, I mixed together the ground turkey, salt, pepper and Worcestershire sauce. Don’t skimp on the Worcestershire!

Form four oval patties with the meat, matching the relative shape of the crusty rye bread. Set the patties aside as we prepare the onions.

Slice up a yellow onion and sauté it in a skillet with butter over medium-low heat. It takes about 25 minutes to properly brown the onions, but be patient. If you rush the process, the onions could easily burn.

Can you see the buttery steam rising from the pan in the photo below? It smells sooooo goooood.

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Next up, cook the patties in a skillet over medium heat until done in the middle and browned on the outside. When the patties are cooked, you’re ready to start the final assembly.

In another skillet, melt 2 tablespoons butter over medium heat. You’re going to assemble each Ranch Patty Melt as follows:

  • slice of crusty rye bread
  • slice of Kraft Swiss cheese
  • turkey burger patty
  • one-fourth of the sautéed onions
  • two tablespoons Kraft Classic Ranch dressing
  • another slice of Kraft Swiss cheese
  • another slice of crusty rye bread

Grill the sandwiches in the skillet until golden brown on one side.  Add the remaining butter to the skillet and flip the Ranch Patty Melt sandwiches over. Cook until golden brown and crisp.

The cheese should be all melted and gooey. Cut in half and serve immediately.

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Doesn’t this look like absolute burger perfection? After you bite into it, you’ll think you went to burger heaven. How can it get any better?

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

When you serve it with your favorite chips or fries and – most importantly – a side of Kraft Classic Ranch dressing for dipping!

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

With the summer grilling season in full swing, you’ve got to try creating your own version of a cheeseburger classic.

How do you #SayCheeseburger? What are your favorite toppings for crafting the ultimate classic cheeseburger?

Ranch Patty Melt

Rating: 51

12 minutes

Cook Time: 28 minutes

Yield: 4 servings

Ranch Patty Melt

Ingredients

8 tablespoons butter, room temperature
1 large yellow onion, skinned, halved and sliced
1 1/4 pounds ground turkey (93% lean)
8 dashes Worcestershire sauce
1 teaspoon sea salt
1/4 teaspoon ground black pepper
8 slices Swiss Cheese
8 slices crusty rye bread
1/2 cup ranch dressing, plus more for dipping

Instructions

Organize your ingredients and cooking instruments. You'll need a medium bowl and three skillets (one small, one medium and one large) to prepare the onions, burgers and the completed patty melts.

In a medium bowl, mix together ground turkey, Worcestershire sauce, salt and pepper. Form into 4 oval-shaped patties, similar to the size of the rye bread slices. Put patties on a plate; set aside.

In a small skillet, melt 2 tablespoons butter over medium-low heat. Toss in the onions and cook for 25 to 30 minutes. Stir occasionally. Onions are done when they are golden brown and soft. Remove from heat and set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Cook the turkey burger patties on both sides, until done in the middle and browned on the outside. Set aside.

In the medium skillet, melt 2 tablespoons butter over medium heat. Assemble the patty melts first with a slice of rye bread topped with a slice of Swiss cheese. Add the turkey burger patty and one-fourth of the cooked onions. Cover the patty with 2 tablespoons ranch dressing followed by another slice of Swiss cheese. Top with another slice of rye bread, and grill the sandwiches until golden brown.

Repeat until all 4 sandwiches are in the skillet. When browned on one side, add the remaining 2 tablespoons butter in the skillet. Carefully flip each sandwich over, and cook until golden brown, crisp and cheese has melted.

Cut in half and serve immediately. Serve with additional ranch dressing on the side for dipping.

http://bakedchicago.com/ranch-patty-melt/

Entrees

Why is Arrabbiata Sauce angry?

arrabbiata sauce_1 I must admit for most of my adult life I’ve never made spaghetti sauce from scratch. With so many good pre-made sauces on the market, I usually stock up when there’s a sale and (occasionally) doctor it up with some fresh herbs or tomatoes. Can I get an “amen?” Browsing through one of my favorite slow cooker cookbooks – Better Homes and Gardens Year-Round Slow Cooker Recipes – I found a recipe for arrabbiata sauce. I was intrigued because I’d never heard of arrabbiata sauce. After a little research, I discovered that “arrabbiata” is Italian for “angry.” The sauce gets its name from the burn of the crushed red peppers. Most everything about this recipe sounded great, but of course I had to add my own twists to make it more of something I’d want to eat. So I exchanged pancetta for bacon and I added a cup of Cabernet Sauvignon wine to the recipe. I thought if the sauce was going to be “angry,” then being a little “boozy” couldn’t hurt!

Arrabbiata Sauce with Turkey Meatballs

arrabbiata sauce_4 The arrabbiata sauce is extremely easy to make. Your slow cooker does most of the heavy lifting. To start the recipe, I browned the onion, bacon and garlic in a skillet – then transferred the contents to my slow cooker. You add all the rest of the ingredients (except for the pasta and meatballs – those come later!) into your slow cooker and give it a good stir. Set it on HIGH and put on the lid. Walk away for 4 to 5 hours and the sauce will be “perfetto!” arrabbiata sauce_2 About 45 minutes before your arrabbiata sauce is done, you’ll want to start making the turkey meatballs. I used pre-seasoned panko breadcrumbs with Italian seasoning spices, but you can use standard panko breadcrumbs and add in the Italian seasoning by hand. The mixture of the panko, butter and egg help bind the ingredients, and make for a great carmelized “crust” on the outside of the meatballs. I tend to like larger meatballs, so that requires even cooking. The trick is not to rush the browning process, so never go higher than medium-high heat. I don’t make homemade meatballs that often. Usually, I’ll just brown ground turkey into my sauce and make whatever sauce I’m using a meat sauce. But these turkey meatballs were to die for! Well worth the effort. You may want to make a double batch; they freeze well. arrabbiata sauce_6 Cook your pasta according to package directions. I used rotini pasta, but you can easily substitute your favorite pasta or what you have in your pantry. If you’re only having pasta for a meal, I like to use a bowl. It makes it easier to cover the pasta with sauce, without wasting a lot covering the entire length of a plate. Then pile on the meatballs and pour a healthy serving of arrabbiata sauce over it all. Top it with shredded Parmesan cheese and you’ve got a great weekday dinner or weekend lunch that’s good enough for company. arrabbiata sauce_3 I ended up adding Cabernet Sauvignon to this arrabbiata sauce recipe to make it “less angry.” What’s your favorite ingredient to add to spaghetti sauce?

Arrabbiata Sauce with Turkey Meatballs

Rating: 51

Cook Time: 4 hours

Yield: 8 servings

Ingredients

For Sauce:
1 large onion, chopped
5 slices thick-cut bacon, chopped
3 cloves garlic, minced
56 ounces diced tomatoes with basil, garlic and oregano, undrained
15 ounces tomato sauce
2 teaspoons dried parsley
1 teaspoon dried oregano, crushed
1/2 teaspoon sea salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon crushed red pepper
1 cup Cabernet Sauvignon, or any dry red wine
8 servings cooked rotini pasta
1/4 cup shredded Parmesan cheese
For Meatballs:
1 cup panko breadcrumbs
20 ounces ground turkey, 93% lean
1 tablespoon Italian seasoning
1 tablespoon dried parsley
2 medium onions, minced
2 eggs
1 tablespoon butter, room temperature
1 teaspoon sea salt
1 teaspoon ground black pepper

Instructions

For Sauce:

In a skillet, cook the onion, bacon and garlic over medium heat until onion is tender and bacon is browned.

Transfer mixture to a 5-quart slow cooker. Set skillet aside to use when cooking meatballs later.

Stir in the tomatoes, tomato sauce, parsley, oregano, basil, salt, and crushed red pepper. Cover and cook on HIGH for 4 hours (or on LOW for 8 to 10 hours).

Serve over pasta and turkey meatballs. Sprinkle each serving with Parmesan cheese, if desired.

For Meatballs:

In a large bowl, thoroughly combine ground turkey, breadcrumbs, Italian seasoning, dried parsley, mined onions, eggs, butter, salt and pepper.

By hand, form golf ball-sized meatballs and place in cooled skillet (used when browning onion and bacon mixture earlier). Makes about 16 meatballs, or 2 per serving. Feel free to make your meatballs smaller or larger, based on your preference. But make all meatballs uniform in size so they cook evenly.

Place skillet with meatballs on burner at medium-high heat. Every 5 minutes or so, turn meatballs so that all sides will eventually brown and meatballs will be evenly cooked. Watch carefully and remove meatballs from skillet when done. Set aside to serve with arrabbiata sauce and pasta.

Notes

Sauce portion of this recipe lightly adapted from Better Homes & Gardens "Year-Round Slow Cooker Recipes"

http://bakedchicago.com/arrabbiata-sauce/

Entrees

YOLO BOLO: Bolognese Spaghetti Sauce for the slow cooker

I call this recipe YOLO (You Only Live Once) BOLO because the Bolognese sauce is so rich, intense with Cabernet Sauvignon flavor that it’s the only Bolognese recipe you’ll need for the rest of your life! Yep, that’s right! Seriously.

bolognese spaghetti sauce for the slow cooker

It’s made in a slow cooker, so it is so easy to make. You could literally turn it on when you leave for work and when you return home you’ll have perfectly cooked Bolognese spaghetti sauce.

bolognese spaghetti sauce

This recipe is a modern take on a classic Bolognese sauce; I’m using lean ground turkey and I left out the chopped celery. Trust me, you won’t miss it. In my opinion, celery is the most overrated vegetable. And it only takes up “valuable space” in the slow cooker that is better served by more Cabernet Sauvignon.

bolognese spaghetti sauce

After browning the ground turkey, put all of the ingredients into the slow cooker. Turn it on HIGH and let it cook for about 4 hours. You can use any pasta, but I like to use thin, whole grain spaghetti. And, of course, top it with some quality grated Pecorino Romano cheese.

bolognese spaghetti sauce

If you have any leftovers, freeze the Bolognese spaghetti sauce in an airtight container for up to 4 months.

spaghetti bolognese sauce

SHAMELESS PLUG: This recipe for Bolognese Spaghetti Sauce is entered in Better Recipe’s Slow Cooker Blogger Recipe ContestIf you like this recipe, please vote for YOLO BOLO Bolognese Spaghetti Sauce. The top vote-getters from the general public will compete for the grand prize. Thanks for your consideration and support.

YOLO BOLO: Bolognese Spaghetti Sauce

Rating: 51

Cook Time: 4 hours

Yield: 8 servings

YOLO BOLO: Bolognese Spaghetti Sauce

Ingredients

2.5 pounds 93% lean ground turkey
2 cans (28 ounces each) Dei Fratelli Crushed Tomatoes
4 carrots, finely chopped (about 24 baby carrots)
2 medium onion, chopped
4 cloves garlic, minced
1/2 cup tomato paste (about 6 ounces)
1 cup cabernet sauvignon (or any dry white or red wine)
2 teaspoons dried oregano
2 teaspoons dried thyme
2 bay leaves
2 teaspoons sea salt
1/2 teaspoon ground black pepper
1.5 pounds thin whole wheat spaghetti
grated Pecorino Romano, for garnish

Instructions

Brown the ground turkey in a large skillet.

In a 6-quart slow cooker, mix together the cooked ground turkey, tomatoes, carrots, onion, garlic, tomato paste, wine, oregano, thyme, bay leaves, salt and pepper.

Cover and cook on HIGH for 4 to 5 hours, or until the vegetables are tender. You may also cook on LOW for 7 to 8 hours. Remove bay leaves before serving.

About 15 minutes before serving, cook the spaghetti according to package directions. Plate the spaghetti, top with Bolognese and sprinkle with grated cheese.

http://bakedchicago.com/bolognese-spaghetti-sauce/

Entrees/ Events & Entertaining

Find the perfect match for your Valentine’s Day menu at Mariano’s Chicago bakery

#MyMarianos, #CollectiveBias, #shop

Collective Bias Social Fabric

What's cookin' good lookin' #shop #MyMarianos slow cooker coq au vin

Does Valentine’s Day stress you out? Do you find yourself running around to every grocery store in Chicago, or calling every Chicago bakery on Yelp, to find the right romantic dessert for your sweetie? Well, stop it. Take 3 deep breaths, and just stop for a moment. You’re in need of a Valentine’s Day smack down – given out of love, of course! I totally understand because we’ve all been there before. With so many options and such high expectations (that we force upon ourselves), it can be challenging to know where to begin.

Valentine’s Day is not about how much money you spend on the one you love. It’s not about mindlessly following the crowd to celebrate the heart-iest of holidays with the masses. In the same way each relationship is unique, the way you honor your significant other and the way you celebrate Valentine’s Day together should reflect the uniqueness of the relationship you share.

I don’t like crowds, so spending Valentine’s Day with the rest of Chicago crammed inside a busy restaurant can cause a panic attack. For me, nothing speaks louder than thoughtful actions…like a quiet, home-cooked meal that reflects a shared experience. One easy way to create a Valentine’s Day menu is to build it around a theme like your favorite destination as a couple. Personally, I adore Chicago; that’s why I live here. But Paris is hands-down the most romantic city I’ve ever experienced. There is literally romance in the air throughout the City of Lights.

So for Valentine’s Day this year, I want to bring a bit of Paris into my home. Mariano’s makes that easy to do. I’m going to make a slow cooker coq au vin recipe for dinner using fresh poultry and produce from #MyMarianos. And with my Mariano’s Rewards Card in hand, I’ll supplement everything else (including flowers and wine) that I need for a romantic Valentine’s Day breakfast and dinner at home with items from the Mariano’s Bakery, Deli, International Market, Liquor and Floral departments.

Parisian all-butter croissants #MyMarianos #shop #CollectiveBias slow cooker coq au vin

In the Bakery Department, I picked up some Parisian all-butter croissants for breakfast and chocolate mousse cups for dessert. My Valentine’s Day authentic Parisian breakfast will start with:

  • French roast coffee with cream (French vanilla flavor, maybe?!)
  • orange juice
  • Mariano’s all-butter croissants
  • Bonne Maman® blackberry preserves
  • fresh blackberries from Mariano’s produce department

And don’t forget the butter! French cuisine focuses on simple, high-quality ingredients. If you’re going to have croissants made with real butter, then enjoy real butter ON them as well. Warm the croissants before serving, and consider having breakfast in bed for an indulgent start to Valentine’s Day. Oui, oui!

Slow Cooker Coq Au Vin

This recipe for slow cooker coq au vin is perfect for Valentine’s Day dinner because it only takes 20 minutes to prep; it’s easy to assemble before you head out the door for work. It cooks all day (8 hours), so it will be ready to enjoy with your sweetie when you get home. All of the ingredients for my authentic Parisian dinner menu are available at Mariano’s including:

Entrée / Side Dish
  • slow cooker coq au vin, with chicken breast, button mushrooms, pearl onions and baby carrots
  • Parisian parsley potatoes (recipe below)
Dessert
  • chocolate mousse cups from Mariano’s Bakery
Drink and Table Décor
  • wine (at least 2 bottles of red, white or sparkling) from Mariano’s Liquor Department
  • bouquet of flowers from Mariano’s Floral Department

Most of the slow cooker coq au vin ingredients I purchased on this #CollectiveBias #shop at Mariano’s were already fully prepped, except for the carrots. To give your carrots a bit of sophistication (yes, carrots can have sophistication!), cut them on the diagonal. It’s a simple trick that makes them look a bit more special.

slow cooker coq au vin diced carrots and button mushrooms #MyMarianos #shop #CollectiveBias

Valentine’s Day Menu Ideas

ooh la la - Parisian parsley potatoes are the perfect side dish for slow cooker coq au vin #shopA traditional side dish served with slow cooker coq au vin would be Parisian Parsley Potatoes. This recipe takes about 30 minutes to cook and it continues the buttery decadence that Parisian food embraces. A definite must to add to your Valentine’s Day menu.

Coq au vin would normally use a Burgundy (red) wine but this recipe uses a white wine. There are variations of coq au vin that also use champagne. Use whichever you prefer. My suggestion is to buy 2 bottles of your favorite wine. Pour one cup into the slow cooker (that’s all it takes) when you’re ready to start cooking and save the rest for your dinner.

My Valentine’s Day menu is obviously inspired by Paris. But maybe another global destination holds a more romantic meaning for you and yours. Did you honeymoon in Italy or meet the love of your life in the Mediterranean? Mariano’s Bakery (my favorite department within the store!) has hand-made Italian cookies, biscotti and cannoli. And across the aisle at Mariano’s Deli you’ll find big, beautiful Greek olives and a variety of Mediterranean salads. The point is to fill your Valentine’s Day menu with items that have meaning for you.

Still need some inspiration? Just take a stroll in Mariano’s International Market aisles. Mariano’s has items from Italian, Hispanic, Asian, Polish, Kosher, Indian, Mediterranean, German, Eastern European, British and Southern cuisines. It’s the supermarket version of around the world in 80 plates! And any of these global goodies would be a perfect match for your Valentine’s Day menu.

Mariano's international market #MyMarianos #CollectiveBias #shop slow cooker coq au vin

If you know what kind of cuisine you want to prepare but you don’t know what wine or cheese to pair and serve, Mariano’s has a team of people who are ready with suggestions. They even have a Wine & Cheese pairings area in the store to kick-start your brainstorming.

Ideas and inspiration are plentiful at Mariano’s; that’s one of the reasons why I enjoy shopping there so much. It’s not just a grocery store. For foodies, it’s like an adventure theme park filled with all kinds of deliciousness. And when I’m not inside my local Mariano’s store, I stay connected to get ideas by following #MyMarianos on social media, including Facebook, Twitter and Pinterest.

What are you planning for your Valentine’s Day menu? Or if the proverbial oven mitt were on your significant other’s other hand, what dish would you want them to be making just for you?

Slow Cooker Coq au Vin

Rating: 51

20 minutes

Cook Time: 8 hours

Yield: 2 servings

Slow Cooker Coq au Vin

Ingredients

6 ounces button mushrooms, cut in half
10 ounces pearl onions, frozen
3 tablespoons extra virgin olive oil
4 large boneless, skinless chicken breasts
salt and pepper for seasoning
1 medium onion, chopped
1 pound baby carrots, sliced on an angle in 3/4-inch pieces
4 cloves garlic, minced
1 cup dry white wine (red wine works, too)
2 tablespoons tomato paste
1 bay leaf
1 cup chicken broth
4 slices thick-cut bacon, cut crosswise into 1-inch pieces

Instructions

In a 5- to 6-quart slow cooker, combine the mushrooms and pearl onions. Set aside.

Lightly season the chicken breasts (both sides) with salt and pepper. In a large nonstick skillet, heat the olive oil on medium high. Cook the chicken over medium-high heat until browned (about 10 minutes on each side). Place chicken over the vegetables in the slow cooker.

Using the skillet with the remaining drippings, add the chopped onion and sliced carrots. On medium heat, cook for 3 minutes or until the onion softens and becomes translucent. Stir frequently. Stir in the garlic and cook for 1 minute.

Add the wine, tomato paste and bay leaf. Heat to boiling, stirring to dissolve the tomato paste.

Pour the wine mixture, followed by the chicken broth, over the chicken breasts in the slow cooker. Cover the slow cooker and cook on low for 8 hours.

About 15 minutes before you're ready to plate, cook the bacon in the microwave using a microwave-safe plate. Put 8 paper towel sheets on the plate and top with the bacon slices. I recommend cutting the bacon AFTER the cooking process. Put 4 paper towel sheets on top of the bacon slices and cook, following manufacturer's directions. For my microwave, 4 slices of thick-cut bacon will cook in 5 to 6 minutes. Cook until crispy, then cut into 1-inch pieces.

Remove the bay leaf from the slow cooker. Transfer the chicken, vegetables and sauce to a deep serving platter or plate immediately on individual plates. Sprinkle each serving with bacon and enjoy.

Notes

Let this cook during the day while you're at work. But if you need to whip it up faster, you can cook it on HIGH for 3 to 4 hours.

http://bakedchicago.com/slow-cooker-coq-au-vin/

Soups, Salads & Sides

Give Old Man Winter a smack down with Cheesy Bacon-Corn Chowder with Edamame!

cheesy bacon-corn chowder

cheesy bacon corn chowder_featured

Given how bitterly cold it has been, my slow cooker is getting a solid workout this winter. And that’s okay. I find it to be therapeutic to have comfort food (especially soups) simmering in the slow cooker, filling up the house with a delicious, familiar smell.

You’ve probably noticed that I use edamame (green, baby soybeans) in a lot of recipes. I love edamame, and dare  I say it’s probably my favorite vegetable. And it’s good for you.

Until a few years ago, I would have said potatoes or corn are my favorite vegetables. I still love them, but they rank a bit lower on the “good for you” chart.

I’ve been wanting to create a soup recipe that would be improved with the addition of the edamame. So I took inspiration from one of my favorite canned soups (chicken corn chowder) and decided to go vegetarian and amp it up with the edamame. I was really pleased with the results.

Cheesy Bacon-Corn Chowder

What makes this cheesy bacon-corn chowder so satisfying isn’t the edamame alone. It’s also the bacon and cheese!

Using a large slow cooker, add and stir together the corn, potatoes and edamame. Add the chicken broth, chopped onion, salt and pepper. At this point, you’re going to cover the pot and cook on HIGH for about 2 hours. Watch for when the chowder begins to boil. At this point, you’ll add the milk and cheese. Stir to incorporate and cover again, letting it cook for about 30 minutes or until the cheese melts completely. Stir the ingredients until blended.

I like a thick chowder, so I added a beurre manie (pronounced BURR-mahn-YAY), which is essentially a paste made by kneading together equal portions of flour and softened butter. A beurre manie is similar to a roux, except it’s not cooked. In a small bowl, knead together the butter and flour. Add about half of it to the chowder mixture and stir gently. Watch the consistency and add the remaining beurre manie, if needed, to thicken the chowder. Let it cook for about 20 minutes before serving.

Thick-cut bacon is one of my all-time favorites and my current favorite thick-cut bacon is from Patrick Cudahy. You can actually taste the smoked applewood when you bite into it. It’s totally bacon heaven! You can incorporate the crumbled bacon into the chowder. I recommend no more than 15 minutes before you are going to serve it, so it stays on the crunchy side. I like to garnish a bowl with a bit of crumbled bacon for extra texture, along with the fresh shredded Parmesan.

Cheesy bacon-corn chowder freezes well, so be sure to put a few servings in your freezer to enjoy the next time we have another polar plunge – which at this rate will probably be in early February!

cheesy bacon corn chowder_side of bacon with pretzel roll

Cheesy Bacon-Corn Chowder with Edamame

Rating: 51

Cook Time: 3 hours

Yield: 8 to 10 servings

Cheesy Bacon-Corn Chowder with Edamame

Ingredients

24 ounces whole kernel sweet corn
20 ounces frozen hash brown potatoes, thawed
12 ounces shelled edamame (green soybeans)
32 ounces low-sodium chicken broth
1/2 cup onion, chopped
2 teaspoons sea salt
2 teaspoons ground black pepper
1 cup milk
8 ounces queso blanco (white American cheese), cubed
4 tablespoons all-purpose flour
4 tablespoons butter, room temperature
6 slices Patrick Cudahy Thick-Cut Sweet Applewood-Smoked Bacon, cooked crispy and crumbled
shredded Parmesan cheese, for garnish

Instructions

Using a 4-quart or 6-quart slow cooker, stir together corn, potatoes and edamame. Add chicken broth, chopped onion, salt and pepper.

Cover and cook on HIGH for 2 to 3 hours. As soon as chowder begins to boil, add the milk and cubed cheese. Stir and cover for about 20 to 30 minutes, or until cheese melts completely. Stir ingredients until blended.

In a small bowl, knead together flour and butter. Add to the chowder mixture and stir gently. The combination of flour and butter, known as beurre manie, will thicken the chowder. Fold in the crumbled bacon about 15 minutes before you're ready to serve. [I prefer the bacon to remain crispy so I use it as a garnish on top of each bowl as it's served.]

Serve warm by the bowlful. Garnish with shredded Parmesan cheese, if desired.

http://bakedchicago.com/cheesy-bacon-corn-chowder/

Entrees

Hearty 6-Bean Slow Cooker Chili with Sweet Peppers

six bean slow cooker chili

Feeding a huge crowd for the Big Game? This chili will feed a very hungry army so it’s a perfect quarterback for a Souper Bowl Party on any game day. It’s loaded with lots of lean protein and has a mild heat from the sweet red, orange and yellow peppers.

2 more kinds of beans drained

This chili has 6 beans. Yes, count them, 6 beans:

  1. garbanzo (aka chick peas),
  2. dark red kidney,
  3. light red kidney,
  4. white kidney,
  5. black, and
  6. butter

I used to make chili with four beans: butter, garbanzo, dark red and light red kidney. And that was fine for many years. But when I made this new version, I doubled the amount of ground turkey to 2 1/2 pounds. So I thought I should up the bean count as well. As I scoured the shelves at the supermarket, I found (for the first time) white kidney beans. My mind thinks in polar opposites quite a bit so I grabbed a can of white kidney beans and a can of black beans and was ready to get cooking.

3 kinds of kidney beans drained

 

It’s important to rinse the beans before putting them in the slow cooker. Depending on the type of bean, there will be a lot of starch in the bean juice and there will be little flavor (or nutritional value) in that. Simply empty the cans in a colander and rinse with cold water before putting in the slow cooker.

sweet peppers for slow cooker chili

 

Then dice some small sweet peppers. To get about 1 cup of sweet peppers, I cut up 7 small red, orange and yellow sweet peppers. It adds a mild heat to the chili and a nice pop of color, as well.

Add the rest of the ingredients, and give it a good stir before putting on the lid to the slow cooker. Cook on HIGH for 2 to 3 hours, stirring every hour or so. Serve warm. Top with your favorite garnish, like popcorn or shredded cheese. Got any leftovers? It freezes well for up to 6 months.

So easy. So satisfying. So deliciously good.

6-Bean Slow Cooker Chili with Sweet Peppers

Rating: 51

Cook Time: 2 hours, 30 minutes

Yield: 8 servings

6-Bean Slow Cooker Chili with Sweet Peppers

Ingredients

2 1/2 pounds ground turkey, cooked
16 ounces garbanzo beans (aka chick peas)
16 ounces dark red kidney beans
16 ounces light red kidney beans
16 ounces butter beans
15 ounces white kidney beans
15 ounces black beans
32 ounces tomato juice
28 ounces chopped tomatoes
1 tablespoon garlic, minced
2 tablespoons onion, minced
4 tablespoons chili powder
1 cup sweet peppers, diced

Instructions

In a 6-quart slow cooker, add the ground turkey, beans, tomato juice, chopped tomatoes, garlic, onion, chili powder and sweet peppers. Stir to combine.

Cover and cook on HIGH for 2 to 3 hours.

http://bakedchicago.com/6-bean-slow-cooker-chili-sweet-peppers/

Soups, Salads & Sides

Sweet Potato and Lentil Soup

I reckon we’ve had between 6 inches and 8 inches of snow so far today. I’ve shoveled the front steps and sidewalks 3 times – as well as the back deck and walkway to the garage.  And with 4 pugs who can’t walk in deep snow, I even shoveled some paths for them in the back yard so they could maneuver the snow drifts. No more shoveling, at least for today!

Tomorrow and the coming days will be another story, as we’re expecting another 6 inches and the projected high temperature for early next week will be -4 degrees F. Yes, a negative four degrees!

It is definitely soup weather — and a hearty sweet potato and lentil soup is on the menu. It’s both really satisfying on a cold winter’s day (or night) and SO EASY to make in a crock pot. Or do you say slow cooker? I find I go back-and-forth, so forgive me that. I guess it could be worse if I called it a ‘crock cooker’ or a ‘slow pot.’ The latter might be understandable if I lived in Colorado!

Sweet Potato and Lentil Soup

Cook Time: 4 hours

Yield: 4 servings

Ingredients

1 large sweet potato, peeled and diced
3 medium carrots, cut into 1/2-inch pieces
3 stalks of celery, cut into 1/2-inch pieces
1 medium sweet red pepper, cut into 1/2-inch pieces
1 medium onion, cut into 1/2-inch pieces
1 cup dried red lentils
1 teaspoon ground ginger
1 teaspoon kosher salt
2 cloves garlic, minced

Instructions

Combine all ingredients in a 6-quart slow cooker. Add 6 cups of water and stir.

Cover and cook on high for 4 hours (or on low for 8 hours). Stir the soup with a whisk to make a rough puree. Thin with hot water, if needed. Great to serve with fresh-baked bread.

Notes

Lightly adapted from a recipe in Food Network magazine.

http://bakedchicago.com/sweet-potato-lentil-soup/