Chili homemade is one of the easiest fall/winter meals you can make. You can slow cook it all day or have a batch made within an hour or so. Tonight take out all your favorite ingredients and set up a little chili bar for yourself or your family!

I like to use my slow cooker to make homemade chili. Anytime I can set it and forget it, I’m in. The recipe I used was from the super popular cookbook by Joanna Gaines, Magnolia Table. It’s her family recipe that you can find adapted below. The only thing I decided to add was green pepper because I just love chili with green peppers!

This beauty from Cuisinart has a sauté and browning setting that is perfect for the onion, peppers, and ground beef!

Once the chili is cooked, get out some of your other favorite bowls, spoons, and chilly toppings like green onions, cheese, sour cream, and Fritos. Yes! Fritos take your chili to a whole new level! That crunch just sets things off.

But there is nothing wrong with a traditional add on like cast-iron cornbread! My Staub frying pan comes in handy whenever I’m making cornbread. It’s 100% oven safe and goes from the oven to the table beautifully.

I usually use a pre-made cornbread mix but you can defiantly make it from scratch if you are feeling ambitious!

I hope you make tonight a chili night! Stay warm!

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Classic Chili Recipe

Homemade chili is one of the easiest fall and winter recipes you can make. Slow cook it all day or have a batch made within an hour or so. Take out all your favorite ingredients and set up a little chili bar for yourself or your family tonight.

Course Salads & Sides, Soups

Cuisine American

Keyword Fall, Recipes, Soups and stews, Winter

Skill beginner

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 450kcal

Ingredients

• 1 tbsp vegetable oil
• 1 large white onion, finely chopped
• 1 cups green peppers, finely chopped
• 2 lb ground beef (80% lean)
• 20 oz mild diced tomatoes, undrained (2 10-oz. cans)
• 20 oz green chiles, undrained (2 10-oz. cans)
• 52 oz Southwestern-style beans, undrained (2 26-oz.)
• salt & pepper, to taste
• Optional garnishes: Fritos, grated sharp cheddar cheese, green onions, cilantro, sour cream

Instructions

• In your slow cooker (using the sauté or brown setting) or in a separate Dutch oven, heat oil over medium heat. Add onion and green peppers and sauté until tender and translucent.
• Add beef and salt and pepper; cook, stirring often to break up the meat into smaller pieces, cooking until meat loses its pink color (about 6-7 minutes).
• Stir in tomatoes and beans with their juices. Bring to a simmer, then reduce heat and simmer, stirring occasionally, for 30 minutes. Taste and adjust seasoning as needed.
• Optionally, garnish with green onions, cilantro, sour cream, sharp Cheddar cheese, and Fritos.

Nutrition

Serving: 1g | Calories: 450kcal | Carbohydrates: 38.5g | Protein: 47.8g | Fat: 11.8g | Saturated Fat: 4g | Cholesterol: 135mg | Sodium: 1861mg | Fiber: 10.5g | Sugar: 16.6g

The post Cozy Slow Cooker Chili Bar appeared first on The Inspired Home.

This Three-Bean Chili is pretty much a classic, but I do add a secret ingredient that elevates it to a whole new level: Trader Joe’s Corn and Chile Tomato-less Salsa. I was first introduced to this salsa by a friend who makes an awesome layer dip with it. It’s sweet with the perfect zip from the chiles and a great chewy texture. And honestly, it just occurred to me one day that it sounded really good in my Three-Bean Chili. I haven’t looked back since and neither should you.

Recipe Notes

Trader Joe’s Corn and Chile Tomato-less Salsa. Don’t have a TJ’s near you? I believe this product can be ordered on Amazon, but don’t sweat it if you’re having a hard time finding it. Any similar product will do, or you could add half a can of sweet corn with a tablespoon of sugar and a small can of green chiles.

This recipe is designed to be very easy, but I do have a few stove-top steps in there, only to get a little extra flavor on the onions and to bring out the flavors of the ground spices. However, feel free to skip the stove-top and throw everything together in the slow cooker from the get-go. The long cook time will bring out the flavors nicely if you have the full day to let it sit. If you don’t have as much time, start on the stove for sure.

I personally enjoy the texture of Three-Bean Chili over beef or turkey, but you could certainly add ground meat in place of the black beans and cannellini beans (you have to keep the kidney beans!).

Sometimes I add chopped kale, sometimes I add jalapeno, sometimes I add bell pepper, sometimes I add a ton of Cholula hot sauce. I hope you feel empowered to adapt this recipe to whatever you have in your house or need for you that day. As is always my philosophy with food, you do you!

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Slow Cooker Three-Bean Chili (GF, V)

This gluten-free and vegan three-bean chili is incredibly easy and heartwarming. It’s pretty much a classic recipe but with one secret ingredient you are going to love!

Course Salads & Sides, Soups

Keyword Gluten-free, Soups and stews, Vegan

Diet GlutenFreeDiet

Skill beginner

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Servings 6

Calories 435kcal

Ingredients

• 4 tbsp butter or oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 tbsp chili powder
• 2 tbsp cumin
• 14.5 oz fire roasted diced tomatoes
• 15 oz black beans, drained and rinsed
• 15 oz kidney beans, drained and rinsed
• 15 oz cannellini beans, drained and rinsed
• .5 jar of Trader Joe’s Corn and Chile Tomato-less Salsa
• 13 oz tomato sauce
• 2 tbsp tomato paste
• .5 cups water
• 1 tsp salt
• Juice of 1-2 limes

Instructions

• In a large saucepan, melt butter over medium heat and caramelize onions by constantly mixing until browned and soft, about 6 minutes. Don’t be afraid to get some color on the onions and the bottom of the pan.
• Turn heat down and add garlic, stirring for 1 minute. Add chili powder and cumin and continue to stir for another minute.
• Add diced tomatoes, beans, corn salsa, tomato sauce, tomato paste, water, and salt. Mix to incorporate, and let cook for another minute before pouring into the crock pot.
• Slow cook the chili in a 5 qt. crockpot on high for 2-6 hours. Taste and add lime, starting 1 half at a time until desired taste is reached.
• Serve and garnish however you like!

Nutrition

Serving: 1g | Calories: 435kcal | Carbohydrates: 69.5g | Protein: 17.2g | Fat: 10.2g | Saturated Fat: 1.3g | Sodium: 1425mg | Fiber: 19.7g | Sugar: 21g

The post Slow Cooker Three-Bean Chili appeared first on The Inspired Home.

1. Summer Slow Cooker Chicken Picatta and Zoodles

This recipe from Brooke Lark has all the flavors you love – butter and wine and lemon – but served over zucchini noodles. It’s such a refreshing and bright way to lighten up this classic dish.

2. Slow Cooker Corn and Jalapeño Dip

Can you really go wrong with a cheesy, spicy, summery corn dip? We don’t think so and neither does Damn Delicious. Serve this at your next barbecue or backyard get-together and we guarantee you won’t have leftovers.

3. Multicooker Chipotle Honey Carnitas Bar

Taco Tuesday revamped. These carnitas are made with chipotles in adobo sauce blended with honey to make what Brooke Lark calls the best “Mexi-inspired mole,” and they are the perfect no-fuss way to throw a weekday fiesta.

4. Slow Cooker Chicken Lo Mein Noodles

This recipe from Life Made Sweeter is truly a prime example of “better than takeout.” Next time we’re craving Chinese, we’re not ordering Postmates, we’re pulling out the slow cooker.

5. Spicy Vegetarian Tofu Bahn Mi Sandwiches

Tofu with a sweet chili sauce on a warm roll with pickled veggies and herbs? Sign. Us. Up. Oh Carlene also says this recipe is great to double and make for a crowd; just keep the tofu warm in the slow cooker and let everyone build their own!

6. Slow Cooker Cuban Shredded Beef (Ropa Vieja)

Even in the summer, sometimes you just need a little comfort food. And this Cuban shredded beef is the answer. Serve over rice with black beans, lime and cilantro OR go a little crazy and use it to top a big plate of nachos. Do you, we won’t judge.

7. Slow Cooker Milk and Honey Corn on the Cob

According to The Magical Slow Cooker, coconut milk adds a sweet and unique flavor to corn on the cob that you just have to try. She also gives a tip that you shouldn’t shuck your corn until right before you are ready to cook it because it will become more starchy. Who knew?

8. Caribbean Pulled Chicken Lettuce Cups

Get a little taste of the islands with this recipe from Lexi’s Clean Kitchen. This light yet hearty meal makes a great summer dinner. And don’t skimp on the fresh mango salsa.

9. Slow Cooker Vegetarian Boston Baked Beans

Kitchen Treaty says “you’ll never miss the bacon,” and if that isn’t a testament to how good these baked beans are, I don’t know what is. Don’t worry, you’ll still get that smoky flavor from a good smoked paprika, a dash of cayenne, and a little Tabasco for heat.

10. The Best Slow Cooker BBQ Chicken

BBQ chicken just screams summer. This recipe is super easy and super delicious, and like Half Baked Harvest points out, cooking the chicken in the slow cooker just leaves room on the grill for corn, and veggies, and whatever else you can dream of grilling!

11. Skinny Veggie Crockpot Lasagna

Oh man, is this one good. Layer up that slow cooker with your favorite tomato sauce, mozzarella and provolone cheese, chopped vegetables of choice, and your (uncooked!) noodles. Then set it, forget it, and dinner is ready! Plus, you can feel super good about yourself that you added vegetables. Win win.

12. Paleo Friendly Honey Garlic Wings

These wings are literally so easy; they require almost no prep. All you need to do is mix the 6 sauce ingredients together, toss the wings in it, and then toss the wings in the slow cooker. Paleo eaters rejoice!

13. Crock Pot Thai Chicken Curry

Healthy? Check. Low-Calorie? Check. Paleo? Check. Gluten-Free? Check. This curry is the light summer meal you deserve. It’s also very customizable. Swap out that chicken for tofu, or add different veggies. The world is your oyster.

14. Slow Cooker Triple Berry Crisp

Last but not least: dessert. Blueberries, raspberries and blackberries come together to make your new go-to summer dessert. The best part of this cobbler, though? Well Plated describes the topping as “buttery, oat-y, crunchy, cinnamon-y, crispy, I-can’t-stop-eating-this-straight-from-the-bowl topping,” and we’ll just leave it at that.

The post 14 Summer Slow Cooker Recipes to Get You Through the Late Summer Heat appeared first on The Inspired Home.

So we’ve spent the last many weeks hunting down the perfect snow cone flavors, and pulling out Slow Cooker recipes. Because if there is one kitchen tool that works year-round, it’s the classic slow cooker.

Slow Cooker recipes are often comfort food. Sunday Roast and Carrots and Potatoes. Beef Stroganoff or Beef Stew. But come summer, keep that crock on the countertop. Because you can cook killer seasonal dishes with this must-have kitchen tool. And there’s no need to heat up your space with a stove.

Here’s a favorite summer slow cooker recipe: Chicken Piccata. It’s all the flavors you love – butter and wine and lemon. But in this version, I added caper berries (slightly larger and more closely related in flavor to an olive than those tiny, salty capers are) and garden fresh tomatoes.

To keep things light, the pasta is swapped for zucchini noodles. I used the OXO handheld spiralizer to quickly turn zucchini into zoodles.

This one comes together quick! Prep the chicken mid-morning, then spiralize just before you’re ready to enjoy. And you’ll get classic flavors you loved, served in a fresh new way. Perfect for summer!

Buttery, lemony chicken is served over fresh zucchini noodles for a delicious summer slow cooker meal you’ll return to again and again.

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Summer Slow Cooker Chicken Piccata and Zoodles

Buttery, lemony chicken is served over fresh zucchini noodles for a delicious summer slow cooker meal you’ll return to again and again.

Course Lunch & Dinner Recipes

Keyword Chicken, Slow cooker

Skill intermediate

Servings 4

Calories 588kcal

Ingredients

• 4 tbsp olive oil
• 1 tsp salt
• .5 tsp fresh ground pepper
• 4 chicken breasts, cubed
• .5 cups butter
• .66 cups white wine
• Juice and zest of 1 lemon
• .5 cups caper berries (or ¼ cup capers)
• 1.5 tbsp cornstarch
• .25 cups chicken broth
• 1.5 cups cherry tomatoes
• 4 cups spiralized zucchini noodles
• Salt and pepper to taste

Instructions

• In a large skillet, heat olive oil over medium-high heat. Salt and pepper chicken. Brown in hot skillet on both sides. Transfer to slow cooker. Add butter, white wine, juice and zest of lemon, and caper berries. Cover and cook on low for 5-6 hours. Or on high 3-4 hours.
• Whisk cornstarch into chicken broth, then whisk mixture into crockpot. Add tomatoes. Cover and cook on high for 20 minutes or so, just until the mixture begins to thicken.
• Serve over zucchini noodles. Salt and pepper to taste.

Nutrition

Serving: 1g | Calories: 588kcal | Carbohydrates: 9g | Protein: 35.7g | Fat: 46.2g | Saturated Fat: 19.3g | Cholesterol: 162mg | Sodium: 1421mg | Fiber: 2.2g | Sugar: 3.2g

The post Summer Slow Cooker Chicken Piccata and Zoodles appeared first on The Inspired Home.

Boeuf bourguignon is a recipe that takes about 3 hours to make and most of it is sitting time in the slow cooker cooking. Whenever it comes to recipes like this, or any recipe for that matter, I find it extremely important to prep everything ahead of time so that the cooking process goes smoothly. The French actually have a saying for this food prep process, it’s called “mise en place,” which translates to “everything in its place.” This means that everything is completely ready when it comes time to cook. It doesn’t mean partially ready or I can cut onions right before I need to throw them in. NO, it means everything for the recipe is ready to go. To make a long story short, just prep it all out so that cooking is smooth sailing.

One of my favorite things about using slow cookers is the set it and forget it mentality that comes with it. It’s really cool to see slow cookers evolve to where they are today. Back in the day it was high or low, but now they come with all sorts of settings like roast, steam, sear, etc. The Crock-Pot that I used for this boeuf bourguignon recipe really came in handy, as I could do just about everything right in it.

The sear function gets extremely hot, making it perfect for crisping up the bacon as well as browning the beef. Make sure to take the time to sear the beef to get it to that nice golden brown before removing it from the slow cooker. I’ve change my stance in the past few years on over caramelizing up vegetables because everything just tastes the same when caramelizing. I think if you cook them on the lighter side you will still be able to taste so much more of the vegetable instead of the sear.

When cooking with wine, I always say that it better be good enough to drink, as there is nothing worse than bad wine. If you won’t drink it, then don’t you dare cook with it. After you pour in the wine for braising, be sure to pour yourself a glass so that you can enjoy the process even more. Cooking should be therapeutic, it shouldn’t be a job. It will take time to enjoy every step of the cooking process, but once you get to a place where your food is starting to taste really good, then it will become a love.

Happy cooking you guys!

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Slow Cooker Boeuf Bourguignon Recipe

Probably the most fun part about making boeuf bourguignon is constantly repeating it in your head and out loud until it drives either you or a family member crazy.

Course Lunch & Dinner Recipes

Cuisine French

Keyword Beef, Dinner

Skill intermediate

Servings 8

Calories 528kcal

Ingredients

• 8 chopped slices of bacon
• 2 lb timed beef chuck roast, cut into 1” squares
• 6 carrots cut into 1” pieces
• 1 peeled and julienned yellow onion
• 6 cloves of finely minced garlic
• 3 tbsp all-purpose flour
• 2 cups red wine, pinot noir or Côte de Rhône
• 3 cups beef stock
• 2 tbsp tomato paste
• 8 sprigs each of fresh parsley and thyme + 2 tablespoons finely minced
• 1 oz unsalted butter
• 4 cups sliced button mushrooms
• 2 cups peeled pearl onions
• Kosher salt and fresh cracked pepper to taste
• Cooked pappardelle pasta and sliced sourdough bread for serving

Instructions

• Preheat the slow cooker to sear/high.
• Add the bacon to the slow cooker and cook until browned and crisp. Set aside.
• Add the beef into the slow cooker. Season with salt and pepper and sear until golden brown on all sides.
• Remove the beef and add the carrots, onions, and garlic to the slow cooker and cook until lightly browned, about 4 to 6 minutes.
• Next, add the beef back in and sprinkle in the flour. Mix until combined.
• Add the red wine, beef stock, tomato paste, crispy cooked bacon, and parsley and thyme sprigs into the slow cooker and change the setting to slow cook/high for 2 hours.
• With 30 minutes left in the cooking process add a large saute pan to a burner over high heat.
• Add the butter to the pan and once melted add the mushrooms and cook until golden brown, about 5 to 7 minutes. Add the onions in and cook for 3 to 4 more minutes.
• Once browned pour the contents from the pan into the slow cooker and mix in. Serve the boeuf bourguignon with the cooked pappardelle pasta, sliced sourdough and chopped herbs.

Nutrition

Serving: 1g | Calories: 528kcal | Carbohydrates: 15.1g | Protein: 46g | Fat: 26.1g | Saturated Fat: 10.3g | Cholesterol: 149mg | Sodium: 877mg | Fiber: 2.5g | Sugar: 5.7g

The post Slow Cooker Boeuf Bourguignon appeared first on The Inspired Home.

Since time is precious these days and taking the time to sear and braise, and put in an oven, and watch every hour is out of the question, slow cookers however have become a lifeline for us. As a chef, and a dad and husband, I’m responsible for feeding everyone. Using a slow cooker is one of the easiest ways to get a myriad of vegetables and nutrients into 1 pot while putting very little effort into it. My favorite part about using a slow cooker is that you lightly prep for it in the morning, toss in the food and then forget about it for 8 hours. There is no 5 o’clock scramble, I repeat there is no 5 o’clock scramble!!

I’ve been seeing a ton of variations of curry chicken noodle soup across the web, so I knew I wanted to take a stab it so I came up with this Slow Cooker Curry Chicken Noodle Soup Recipe. This thing is loaded with vegetables, tender pulled chicken and ramen noodles in the most delicious broth on earth, coconut-curry!

Not only are all of the vegetables in this Slow Cooker Curry Chicken Noodle Soup great for you but the curry itself has so many health benefits including being loaded with antioxidants and anti-inflammatories. Yup, this soup is packed with goodness and you can be more than proud to serve it up to your friends and family.

One of the coolest things I’ve noticed on slow cookers these days are that they have a “sear” function. I’ve always been weirded out about putting raw meat along with vegetables in a pot under low heat and waiting for it to cook. I prefer to brown the protein first and then add it to the slow cooker along with everything else. Maybe it’s just nerves, but I have to do it this way. Normally I would sear in a pan and then place it in the slow cooker, but now things have gotten even more streamlined with a sear function on the slow cooker.

After the chicken is nice and brown you then simply add in the vegetables, minus the snow peas and peas, the stock, coconut milk and curry and let it cook on high for 4 to 5 hours. I like to add the snow peas and peas about 45 minutes before the soup is done cooking so that they stay nice and crisp. Nothing more gross than mushy soup and because of that I boil the noodles separate and then simply add it a soup bowl per serving. It works the best this way and will make sure it tastes crisp and fresh.

Well that’s all I got for this tasty Slow Cooker Curry Chicken Noodle Soup Recipe, be sure to get on trend and make this sometime this week! Happy Slow Cooking!

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Slow Cooker Curry Chicken Noodle Soup Recipe Recipe

Keyword Slow cooker, Soups and stews

Skill intermediate

Servings 1

The post Slow Cooker Curry Chicken Noodle Soup Recipe appeared first on The Inspired Home.

I can’t even imagine how many people call into work sick on those days. I’m guessing the number is exceedingly high because I may or may not have done at a few times SHHHH don’t tell my former employers!! The first few days or March Madness usually consist of hanging out with a few friends and eating myself into a food coma. Because there are so many games on you can literally drift in and out of sleep and you don’t have to worry about missing games since there are so many on during the 2-day span. On second thought, I may actually like the food more than all the basketball games.

When it comes to making nachos, the more things piled up on top, the better! That doesn’t mean that I like 25 ingredients, it just means I like a lot of whatever those ingredients are so when I get down to the bottom of the pile of chips there are still toppings left. Yes, you can get crazy with all the different flavor combos and end up with quite a few ingredients and the beauty is that it’s totally up to you. I really like trying different themes when making nachos or poutine for that matter. There, of course, is the traditional nachos, similar to what I did in this recipe, and then you can try things like BBQ pulled pork nachos, Greek gyro nachos, cheeseburger nachos, literally the possibilities are endless.

I tweaked a few things in this more traditional nacho recipe like making my own pico de gallo instead of popping a jar, I added a few different beans and slow cooked the chicken instead of chopping it up after cooking. Not drastic changes, but it was enough to show that I took some time to make these extra tasty.

The one thing that I thought about doing but ended up not was making some sort of nacho cheese sauce. I LOVE nacho cheese sauce, but more often than not it really makes the chips soggy and if I plan on grazing all day long I’m not looking to eat mush. However, if you want a cheesy sauce and plan on tearing these up in one sitting, then all you really need to do is to thicken some whole milk with a roux over medium-high heat and stir in a ton of shredded American or cheddar cheese and then pour it over top.

Another way to spice up your nachos game while watching all the games is to have them represent cities from schools that are playing. For instance, you can make Philly Cheesesteak nachos for Villanova, or perhaps make Cuban Pork nachos for Miami, or maybe try doing Turkey Avocado Club Nachos for UCLA. The whole point is to have fun doing it and have an even better time eating great food, watching great basketball and spending time with friends and family!

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Loaded Slow Cooker Chicken Nachos

Keyword Snacks, Tailgating

Skill intermediate

Servings 1

The post Loaded Slow Cooker Chicken Nachos appeared first on The Inspired Home.

But what else can you do with your slow cooker? Sure, instantly providing you and your family with dinner is already going above and beyond expectations for kitchen appliances. But what if your slow cooker could do even more?

These slow cooker suggestions may not be obvious, but each will prove that your slow cooker is capable of more than you ever thought.

I should note that in the photo above, we’re featuring a KitchenAid Multi-Cooker. This is like a slow-cooker on steroids — in addition to cooking things low and slow, this machine can yield fantastic results for everything from creamy risotto to steaming vegetables to even making yogurt. We made a yummy Italian wedding soup with the Multi-Cooker, and it walked us through the steps of searing the meat and veggies, boiling the broth, and keeping our soup warm, all without having to do more than add ingredients and stir. Very impressive.

Any of these slow cooker ideas would work well in the Multi-Cooker — have a look and see if any of these ideas sound good enough to eat at your next meal (except for the first one— don’t eat those).

1. Candles

What? That’s not a food! It’s an adorable candle you could give as a gift or hoard for yourself! You’ll need typical candle-making supplies: wax, wicks, and a vessel to house the candles. This recipe uses mason jars, an adorable choice for candles.

Recipe: Add soy wax chunks to small mason jars, then place them in your slow cooker to slowly melt the wax.

Carefully pour hot water around the jars so it reaches halfway up their sides. Set your slow cooker to high and cook until your wax is melted. Remove the jars (with a glove!) and add essential oils to your liking (I love cedarwood and eucalyptus this time of year) and allow to cook for 10 minutes.

Tie a candle wick to a string then drop a wick into each jar, taping the string to the sides of the jar, so the wick can stand up straight while the wax hardens.

When the wax is completely cool, remove the tape and string, and enjoy your scented candle!

2. Apple Butter

Apple butter is one of those condiments that’s delicious on pretty much anything. Toast, fruit, meat, even straight to the mouth with a spoon. Making apple butter in a slow cooker will give you that intense apple flavor you’re looking for, instantly transporting you back to a crisp fall day. After about 10 hours in the slow cooker, your apple butter will be a rich, dark-brown color filled with cinnamon, nutmeg, and cloves. This will keep in the fridge for two weeks (unless you eat it all first).

Recipe: Add 6 ½ lbs. of peeled apples to your slow cooker, add your desired amount of sugar (I’d recommend about a ½ cup of white and a ½ cup of brown, but it depends on how sweet your pile of apples is), with 1 tablespoon of cinnamon and ¬º teaspoon each of cloves and nutmeg.

Throw in a pinch of salt and let slow cook on low for 10-12 hours, stirring occasionally, until you have a browned, buttery consistency.

Puree with an immersion blender, then spoon into jars and refrigerate.

3. Roasted Nuts

These are the sweet and salty nuts you dream about. But you control the sugar, the ingredients and the salt-to-sugar ratio. Add spices if you like (cayenne? cinnamon? rosemary?) or just eat them as they are. No matter which route you go, your slow cooker will whip up a huge batch of roasted nuts that you’ll have trouble keeping around.

Recipe: Crank your slow cooker to high and add ½ cup of unsalted butter. Place the lid on and allow to melt. Then add about 3 cups of nuts— your choice (I like lots of walnuts with some cashews mixed in). Stir until all the nuts are coated with butter.

Add in ¾ cup of powdered sugar and 1 tablespoon of brown sugar, cover and cook on high for 15 minutes, then reduce heat to low and cook for another hour and a half or so with the lid on, stirring every 20 minutes.

Turn off the heat, throw in a large pinch of sea salt, mix, then spread on a baking sheet to cool.

4. Salsa

Tomatoes taste best when they’re cooked for hours, not minutes, which makes them the ideal ingredient for a slow cooker. And what better way to use fresh tomatoes than by putting them into a fresh salsa? If you’re a cilantro hater like me (sorry, cilantro!), leave it out and add some parsley instead. If you love heat and spice, up the jalapeno ante. Blend it up or leave it chunky, depending on the sturdiness of your favorite tortilla chips.

Recipe: Put 10 cored tomatoes, 2 cloves of garlic, 2 stemmed and seeded jalapeño peppers (or leave the seeds in if you like things HOT!) into your slow cooker.

Cover and cook on high for 2½ or 3 hours, until everything is soft and gently roasted.

Cool, then add to a blender with a handful of cilantro (I use parsley because I’m one of those cilantro haters!), with ½ teaspoon of salt and whiz it up. It will keep in the refrigerator for a couple weeks.

5. Caramelized Onions

Putting vegetables in a slow cooker may not be the most inventive idea, but caramelized onions are different. Making caramelized onions in your slow cooker means you don’t have to slave over the stove, mixing and moving the onions around for what seems like forever until they turn a deep golden brown. Your slow cooker does all of that work for you, and the results are even better than they would be from the traditional cooking method.

Recipe: This hardly warrants one. Peel and thinly slice 6 yellow onions, then add them and 3-6 glugs of olive oil to your slow cooker. Mix to combine then cover and slow cook on high for 10-12 hours, until the onions are caramelized and a deep brown color. Cover and refrigerate for a week or two.

6. Greek Yogurt

If you’re not making your own Greek yogurt, you’re missing out on a seriously fresh breakfast (and lunch and dinner) option. Put full-fat organic milk and organic yogurt in your slow cooker for about most of the day, and what comes out will be the freshest Greek yogurt you’ve ever tasted. I know this might seem like a time investment, but remember: once you put the ingredients in the slow cooker, you just set it and forget it.

Recipe: Pour 2 quarts of full-fat organic milk into your slow cooker and cook on low for 2½ hours. Allow to sit for another 3 hours with the lid on.

Add 1 small container of organic yogurt (5 or 6 oz) to the milk and gently stir. Add the lid back and cover with a large towel (to keep slow cooker warm and block out light.

Leave the yogurt mixture in the slow cooker for 8-12 additional hours. You will have runny yogurt at this point. Leave for a few hours longer for a thicker yogurt.

Pour into a colander lined with cheesecloth and leave for one hour if you want an even thicker consistency. Store in the fridge once desired consistency is achieved.

The post 6 Things You Haven’t Made in Your Slow Cooker (Yet) appeared first on The Inspired Home.

At least once during the season, I set aside a Saturday to have the fellas over for some football and a feast. I used to do this quite a few Saturdays out of the season but marital and fatherly duties have postponed these manly shindigs for at least a few more years. Regardless of how many of these get-togethers I get to have, they are always a great time and always loaded with staple foods.

Since moving to Chicago I’ve become obsessed with Italian beef. You may have had this in your city or state, but no one does it like Chicago. We are the true pioneers of this delectable sandwich and it can be had in a few different ways. I’ve seen it served up as a brisket that is slow cooked and cut up into chunks or thinly shaven prime rib, which is the one I prefer.

Regardless of which one you’ve had one thing is always a constant: Giardiniera. If you’ve never had Giardiniera, don’t worry you’re not weird, but you are missing out! Giardiniera is a salty pickled veggie mix that is bursting with flavor and can literally enhance anything. It usually has a bit of kick to it, but I try to keep that to a minimum as I am not one to pack on the heat.

There are a few different ways to make Giardiniera, but I have to be honest I like mine the best. It’s the easiest to make and to me the most flavorful. Start by slicing up some carrots, celery, cauliflower and some Serrano peppers, pith removed.

Next, boil together some vinegar, water, sugar and salt and then add in the vegetables. From there transfer it to a container and let it soak in all that vinegary salty flavor for about 6 hours. Strain the veggies, rinse them, and add them to a jar along with some sliced olives, oregano and olive oil. That’s all it takes for a topping that is loaded with flavor.

The Italian beef is incredibly easy to make thanks to the slow cooker. As I mentioned earlier, I prefer the thinly sliced prime rib instead of the brisket chunks, but it’s just preference. Whichever one you like, you still have to have a delicious braising liquid. The easiest way to do this is with some beef stock, some dry Italian dressing packets, Giardiniera peppers, sport peppers and banana peppers. Give those all that a little whisk with your desired amount of salt and you are ready to roll.

Once your braising liquid is hot, you can add in your brisket or your thinly sliced prime rib and cook it as long as the day is filled with football games. The prime rib will obviously be ready quicker since it is so thin, so be sure to get to that quick. If you aren’t worried about eating right away, then you can let your brisket cook all day.

It’s funny because before I moved to Chicago I would have easily done chili, or even grilled hot dogs, but thanks to this great city I’ve made slow cooked Italian Beef a yearly staple on game day in my house and no matter where you live, so should you!

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Slow Cooker Italian Beef with Homemade Giardiniera Recipe Recipe

Slow Cooker Italian Beef with Homemade Giardiniera? These recipes are must-trys! For football games, easy dinners or anytime, you don't want to miss this!

Keyword Beef, Dinner, Slow cooker, Tailgating

Skill intermediate

Prep Time 6 hours hours 20 minutes minutes

Cook Time 1 hour hour

Total Time 7 hours hours 20 minutes minutes

Servings 8

Ingredients

• 2 cups White vinegar
• 2 cups Water
• 1 tbsp Sugar
• .25 cups Kosher salt
• 4 Peeled and medium diced carrots
• 4 Medium diced stalks of celery
• .5 Head of cauliflower cut into small florettes
• 2 Thinly sliced serrano peppers, piths removed
• .5 cups Thinly sliced green olives
• 1.5 tsp Dry oregano
• 1.5 cups Olive oil
• 64 oz Beef stock
• 1.4 oz Italian dressing
• 1 cups Giardiniera
• .5 cups Mild sport peppers
• .5 cups Banana peppers
• 3 lb Thinly sliced prime rib
• Kosher salt to taste
• Buns

Instructions

• 1. Giardiniera: Add the vinegar, water, sugar and salt to a medium size pot and bring it to a boil. 2. Once it is boiling add in the carrots, celery, cauliflower, and peppers and chill in the refrigerator for 6 hours. 3. Once it is done chilling drain the vegetables and rinse with water. Transfer them to a jar and add in the olives, oregano and olive oil. Keep cool before serving. 4. Beef: Add the beef, Italian dressing packets, giardiniera, sport peppers, banana peppers and salt to a slow cooker on high heat. 5. Once the liquid is hot add in the prime rib and turn the heat to low and cook for at least 1 hour before serving on buns. 6. Optional toppings: sautéed bell peppers, onions, mushrooms and provolone cheese.

The post Slow Cooker Italian Beef with Homemade Giardiniera Recipe appeared first on The Inspired Home.

A good stew is a standby for winter dinner time in our house. But when it starts getting closer to St. Patrick’s Day, or I’m trying to impress my brother who is obsessed with all things Irish, I reach for the Guinness. This year, I decided to try my hand at making it in my trusty Hamilton Beach stovetop safe slow cooker!

Browning the meat is essential to any good stew but before I had this slow cooker that always meant another dirty pan. But no more! The insert pops out and goes straight onto the stovetop.

I seriously don’t know how anyone can live without this feature on their slow cooker now that we have it available. I use it constantly, from browning meat, to hurrying up a soup I missed getting into the slow cooker on time, to reducing the liquid down after the juices are released from a big cut of meat. Plus, it’s non-stick which makes clean up even that much easier.

Once you get the meat browned nicely, it’s time to start the veggies. Carrots, onions, potatoes and parsnips are my favorites.

Peel and chop everything into similarly sized portions. If you are in a rush, chop everything smaller. And vice versa, if you plan to be out and about all day, leave your veggies cut just in half to help them hold together better.

But hands down my favorite way to make stew is to simply tuck 3-4 carrots and an onion in the slow cooker with the meat and broth and then roast all my other vegetables in my Staub enameled cast iron pan. This allows them to release so much more flavor and keeps them from turning into a soggy mess if my appointments run late.

Using parsnips, rutabagas or turnips is another stew trick I love to use. Either in combination with potatoes or as a stand alone substitute, their flavor is fantastic. I also love that they don’t break down and get mealy like regular potatoes normally do.

Make a big batch of homemade biscuits to go along side of this or a nice loaf of Irish soda bread and you are set for a warm, hearty dinner!

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Guinness Beef Stew

Keyword Beef, Comfort foods, Slow cooker, Soups and stews, Weeknight dinners

Skill intermediate

Servings 1

The post Slow Cooker Guinness Beef Stew appeared first on The Inspired Home.