Saturday, October 25, 2014

Sweet n' Spicy Slow Cooker Chicken Wings

I put these together for the last Packer game.  I subbed the Chili Garlic sauceThese wings had a great Thai flavor without too much heat.  I brought the sauce to a boil while broiling the wings and served it on the side.

Sweet n' Spicy Slow Cooker Chicken Wings

¼-1/2 c packed Brown Sugar
¼ c Soy Sauce
½ c  Peanut Butter
2 crushed garlic cloves
1-2 tablespoons Sambal Oleck or Chili Paste
2-4 pounds prepared chicken wings (regular or drumette-style)
Cooking Spray

In a small bowl, mix ¼ cup of brown sugar with the soy sauce, peanut butter, crushed garlic cloves and 1 tablespoon of the Sambal Oleck. Taste and adjust the sugar and Sambal if it needs to be sweeter or spicier. It will form a thick paste.

Spray the interior of a 6-quart slow cooker with cooking spray, or use a crockpot liner. Add the chicken wings.

Add the seasoned peanut butter paste into the slow cooker, turning the chicken wings to thoroughly coat each one.

Cover and set the slow cooker on low, cooking the wings for 2-4 hours or until a meat thermometer registers 165 degrees when inserted into the thickest part of the meat.

Remove wings from slow cooker and place on a foil lined cookie sheet. Place under your oven's broiler for 3-5 minute or until the skin is crisp.

Serve immediately. If desired (and to kick up the Thai influences in this dish), you can serve with chopped, fresh cilantro and a squeeze of lime juice.

Friday, October 24, 2014

Crockpot Italian Beef

I put this in the crockpot last Saturday night and let it cook all night(from 10pm -7 am)  I shredded it and then put it in the fridge until about 10:30.  I reheated it on low and it was perfect for the start of the Packer game!  I had all the ingredients in the house, so this was an easy recipe and we all liked it!

Crockpot Italian Beef

beef roast (2-2.5 lbs.)
1 onion, sliced
1 green pepper, sliced
Italian Seasoning packet
3 cloves minced garlic
6-8 Pepperoncini (from a jar)
1/2 cup pepperoncini juice (Beth used half a jar of juice)
mozzarella cheese, optional

 Chop the onions and green peppers. Then layer the ingredients into the crock pot. Put the roast is first then add onion, green pepper, Italian seasoning, garlic, pepperoncini, and then add the juice over top.  Cook on high for 4-6 hours or low for 6-8.

Shred and serve on buns with mozzarella cheese, if desired.

Thursday, October 23, 2014

Easy Homemade Parmesan Hamburger Buns


These were delicious.  I adapted this recipe by making these in the bread machine last Saturday night.  I thought they had great flavor and were easy to put together.  I got 11 good sized buns.
Easy Homemade Parmesan Hamburger Buns
adapted for bread machine from
Yield: 6 big buns or 12 slider buns

For the buns:
2 3/4 cups unbleached all-purpose flour
1/2 cup finely grated Parmesan cheese  Beth used from the green can
1 teaspoon salt
1 teaspoon onion powder
1 Tablespoon sugar
2 1/2 teaspoons instant yeast
4 Tablespoons unsalted butter, softened
1 large egg
2/3 to 3/4 cup lukewarm water
Vegetable oil, for greasing

For the topping:
1 egg white
2 teaspoons sesame seeds (optional)

Combine all of the ingredients for the buns in the bowl of a stand mixer fitted with the dough hook attachment. Beat the ingredients at high speed for 2 minutes until they begin to come together around the dough hook.

Lightly grease a large bowl with vegetable oil. Gather the dough into a ball and transfer it to the bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm, dark place for 60 to 90 minutes until it has visibly puffed.  Beth used the bread machine to do all this.  Place ingredients in the order that your machine requires--mine is liquid first and I end with the yeast.

Line a baking sheet with parchment paper. Gently deflate the dough and divide it into 6 equal pieces for regular-sized buns or 12 equal pieces for slider-sized buns.

Shape the dough pieces into balls, tucking the edges under to make smooth tops, and then place them on the baking sheet, spacing them apart so they do not touch. Gently flatten the balls so they're about 3 1/2 inches wide for regular-sized buns or 2 inches wide for slider-sized buns. Cover the baking sheet with plastic wrap and let the dough rise for an additional 60 to 90 minutes until the buns are noticeably puffy.  Beth only needed about a 30 minute rise here.

Place the rack in the center of the oven and preheat it to 350°F. Whisk the egg white with 2 teaspoons of water. Brush the tops of the buns with the egg white mixture and then sprinkle the buns with the sesame seeds (optional).

Bake the buns for about 20 minutes, until they're light, golden brown.

Remove the buns from the oven, transfer them to a rack and allow them to cool completely.

The egg white wash isn't essential, but it's what gives the buns their attractive sheen and golden brown crowns.

The buns can be stored in an air-tight container at room temperature.

Wednesday, October 22, 2014

Cheddar Bacon Risotto

Kathleen made this when she was home on fall break last weekend.  YUMMO!
Cheddar Bacon Risotto

4 cups chicken broth (make sure it is warm, not cold)
1-2 Tablespoon Bacon grease or oil
1 ½ cups Arborio rice
½ cup white wine(we just used chicken stock)
1 ½ tsp. dry ground mustard
1 cup shredded cheddar cheese
1 small onion, diced
2 cloves garlic, crushed
¼ cup bacon, chopped
½ cup Greek yogurt (or sour cream)
salt and pepper to taste

Place onion in a large saucepan with onion and bacon grease, cook until nearly translucent.
Stir in garlic, cook for 1 minute.

Add arborio rice and cook while stirring for 1-2 additional minutes until rice begins to get a light golden color.

Pour in wine, and a ½ cup of broth, stir until all liquid is absorbed.

Repeat the process-add remaining broth ½ cup at a time, stirring regularly (and often) until no liquid remains.

Stir in bacon pieces, cheddar cheese, sour cream, and ground mustard.

Salt and pepper to taste.

Top with fresh shredded cheese and bacon pieces, serve immediately.

Tuesday, October 21, 2014

Jalapeno Popper Spaghetti Squash

I had a spaghetti squash in the pantry and saw this recipe.  I KNEW it would be good and I was right.  I only used 3 jalapeno's and it was not to spicy.  I used parmesan for the cheese, since I like that with spaghetti squash.  Try this as a side dish or a main dish for lunch!

Jalapeño Popper Spaghetti Squash
Adapted from

1 large spaghetti squash
1 tsp olive oil
½ tsp kosher salt
½ tsp black pepper
3 jalapeño chiles (de-seeded and diced)
2 serrano chiles (de-seeded and diced) Opt for more spice
¼ cup onion (diced)
2 cloves garlic (minced)
1 cup milk(Beth used fat free half and half)
8 oz cream cheese
1 cup spicy cheddar or pepper jack cheese (shredded)Beth used parmesan cheese

Preheat the oven to 400°.

Poke holes in squash and cook in microwave for 15 minutes. Allow to cool 10-15 minutes. 

Cut the squash in half and scrape out of the shell and place in a large bowl, set aside.

Add the olive oil to a skillet over medium heat.  Add the peppers and onions.  Sauté 4-5 minutes, then add the garlic and saute 1-2 minutes.

Add to the bowl of spaghetti squash.

Add the milk and cream cheese to a large saucepan over medium heat.  Cook, stirring, until smooth.
Reduce the heat to low and add the spaghetti squash with jalapeños.   Combine well, then add the shredded cheese.  Stir the cheese into the spaghetti squash until smooth and creamy.

Monday, October 20, 2014

Slow Cooker Potato and Corn Chowder

  • Hey guys! This is Jenna, Beth's daughter, and I wanted to share a yummy yet easy soup recipe I made the other day. It was a somewhat Fall-ish day in Texas and it just felt like crockpot weather! I definitely would suggest throwing this in the crockpot one day. The house will smell great and it makes a tasty meal too! 
Slow Cooker Potato and Corn Chowder
  • Original Source

    • 24 ounces red potato, chopped (Jenna used regular peeled potatoes) 
    • 1 (16-ounce) package frozen corn 
    • 1/2 cups onion, chopped
    • 3 tablespoons all-purpose flour 
    • 6 cups chicken stock 
    • 1 teaspoon dried thyme 
    • 1 teaspoon dried oregano 
    • 1/2 teaspoon garlic powder 
    • 1/2 teaspoon onion powder 
    • Kosher salt and freshly ground black pepper, to taste 
    • 2 tablespoons unsalted butter 
    • 1/4 cup heavy cream
    • Place potatoes, corn and onion Into a slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste. 
    • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in butter and heavy cream. 
    • Serve immediately.

    Sunday, October 19, 2014

    Carne Asada Steak Taco with Chipotle Aioli Sauce

    It's Jenna again! I am convinced I could eat Mexican food every day and never get sick of it. (That and Chick-fil-a...but anyways!). I came across this recipe on Pinterest the other day and the Chipotle Aioli intrigued me. It was super tasty and the whole recipe did not disappoint! 

    Carne Asada Steak Taco with Chipotle Aioli Sauce 
    Six Sisters' Stuff

    Steak Tacos:
    2 lbs flank steak or London Broil steak, thinly sliced
    1 cup salsa (Jenna pureed this)
    1 (10 oz) can diced tomatoes with green chilis (I used Rotel) (Jenna pureed this)

    1/2 onion, sliced
    1 teaspoon cumin
    1 teaspoon chili powder
    flour or corn tortillas
    favorite taco toppings (tomatoes, avocadoes, onions, lettuce, etc)
    Chipotle Aioli:
    6 tablespoons mayonnaise
    2 teaspoons chopped chipotle chiles in adobo (I found a small can on the Mexican food aisle at the grocery store)
    2 tablespoons chopped fresh cilantro
    1 teaspoon minced garlic
    1/2 teaspoon cumin
    4 teaspoons fresh lime juice
    salt and pepper, to taste

    Spray slow cooker with non-stick cooking spray. (Jenna used a slow cooker liner...great invention!) Place sliced steak and onions in the bottom. Pour salsa, diced tomatoes, cumin, and chili powder on top. Stir, until all seasonings are thoroughly mixed in. Cook on low for 6-8 hours or high for 3-4 hours.

    While the meat is cooking, put all ingredients for the aioli in a blender and blend until smooth, place in refrigerator! When meat is done, scoop meat onto tortillas, top with your favorite taco toppings, and drizzle with chipotle aioli.Makes about 6 servings (depending on the size of your tortillas and how much meat you put on each one).