Charley's Slow Cooker Mexican Style Meat

Ingredients

• Servings: 12
• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 50 mins


• trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
• transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
• cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

Salsa Chicken Burrito Filling

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (4 ounce) can tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package taco seasoning mix
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• place chicken breasts and tomato sauce in a medium saucepan over medium high heat. bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. let simmer for 15 minutes.
• with a fork, start pulling the chicken meat apart into thin strings. keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. add hot sauce to taste and stir together (note: you may need to add a bit of water if the mixture is cooked too high and gets too thick.)

vegan chunky chili

Ingredients

• Servings: 10
• 1/2 cup dry kidney beans, soaked overnight
• 1/2 cup dry white beans, soaked overnight
• 1/2 cup dry brown lentils, soaked overnight
• 6 cups chopped fresh tomatoes
• 6 cups water
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup fresh green beans
• 1/2 cup chopped celery
• 1/4 onion, chopped
• 1/4 red onion, chopped
• 3/4 cup extra firm tofu, drained, crumbled
• salt to taste
• black pepper to taste
• onion powder to taste
• garlic powder to taste
• chili powder to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


• drain and rinse kidney beans, white beans and lentils. combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
• meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
• stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. season with salt, pepper, onion powder, garlic powder and chili powder to taste. simmer for 2 to 3 hours, or until desired consistency is reached.

chef john's make-ahead turkey gravy

Ingredients

• Servings: 8
• 1 large onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 2 teaspoons vegetable oil
• 2 large turkey wings
• 2 tablespoons cold water
• 10 cups cold water
• 4 sprigs fresh thyme
• 2 cloves garlic (optional)
• 3 tablespoons butter
• 1/2 cup all-purpose flour
• salt and ground black pepper to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. place turkey wings on top of vegetables
• place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
• transfer turkey wings and vegetables to a large stockpot. place the roasting pan over a stovetop burner on medium heat. pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
• bring turkey wing mixture to a boil. reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. skim off turkey fat throughout the process and set aside 2 tablespoons.
• strain turkey stock and reserve 6 cups of stock; discard all the solids.
• heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. slowly pour in turkey stock, whisking continuously. increase heat to high and simmer until thick and warmed through, about 5 minutes. season with salt, black pepper, and cayenne pepper to taste.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

Slow Cooker Beef Stew I

Ingredients

• Servings: 6
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Recipe

Preparation Time: 20 mins Cook Time: 12 hrs

Ready Time: 12 hrs 20 mins


• place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

easy flat iron steak in sauce

Ingredients

• Servings: 2
• 2 (6 ounce) flat iron steaks
• 2 tablespoons olive oil
• 1/8 teaspoon cayenne pepper, or to taste
• 1 teaspoon ground black pepper
• 1 tablespoon ground paprika
• 1 teaspoon salt
• 1 1/2 teaspoons dry mustard powder
• 1 1/2 teaspoons garlic powder
• 3 tablespoons olive oil
• 1/2 cup dry red
• 1 cup sliced portobello mushrooms

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• allow the steaks to come to room temperature.
• stir together 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder in a small bowl to make a paste.
• prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat.
• heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil. heat oil until it just begins to smoke and quickly sear the steaks until the outside has browned but the center is still blood red and just warmed, 2-3 minutes per side. an instant-read thermometer inserted into the center should read 115 degrees f (46 degrees c).
• remove steaks from skillet with tongs. pour the dry red into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. stir in the sliced portobello mushrooms, and cook and stir until mushrooms are cooked and have released their liquid, about 5 minutes.
• return steaks to the skillet on top of the mushroom- sauce. reduce heat to low and cook until sauce reduces and thickens, about 5 minutes. remove steaks to serving platter and pour mushroom sauce over steaks to serve.