Food, Wine, Rock & Roll

Part food blog, part jam session

Crockpot Irish Stew

Posted by Becca On March - 16 - 2012ADD COMMENTS

This stew is incredibly easy, quite inexpensive, and makes a hearty, filling, and incredibly satisfying meal.  It also makes great left-overs; the flavors will continue to mingle and grow richer over time.

This is a perfect dish when you are short on time and/or cash.  I generally like to make it over a weekend or early in the week so that we have quick, filling left-overs to eat when things get too hectic during the week.

Ingredients

  • 2 medium carrots, peeled & sliced
  • 1 onion, chopped
  • 3 lbs. red potatoes, quartered
  • 3 small bay leaves
  • 1 tbs. crushed rosemary
  • 1 tbs. thyme
  • 1 tbs. marjoram
  • 1/2 tbs. oregano
  • 2 c. chicken broth
  • 2 lbs. boneless lamb, cubed (you can also use beef, if preferred.  If so, use a roast cut)
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 2 c. sliced mushrooms
  • 1/4 c. quick-cooking tapioca (optional for thickened gravy)

Preparation

Place first 8 ingredients in crock pot.  Pour chicken broth over all.  Cover and cook on low for 4 hours.

Sprinkle lamb cubes with salt and pepper.  Place in large skillet and cook until just beginning to brown on all sides.

Place browned lamb and mushrooms in crock pot.

Stir in tapioca.

Cook on low for an additional 3-4 hours until vegetables are tender and lamb is cooked through.

Serve with warm bread.

Green Chile and Pork Stew

Posted by Becca On February - 4 - 2012ADD COMMENTS

I love this dish for so many reasons.  Not only is it the epitome of comfort food, the slow heat of the green chiles in this dish make it something that will keep you warm and satisfied.  I also love it because the poblano peppers and jalapenos immediately take me back to the southwest where everything has that green chile flavor.

This meal is also perfect because all the ingredients are inexpensive and easy to work with.  It’s a recipe that requires very little prep time, fills your home with wonderful aromas all day, and is completely satisfying.  It also makes great leftovers so you can continue to enjoy it throughout the week.

Ingredients

  • 1 1/2 lbs. trimmed boneless pork shoulder, cubed
  • 1 tbsp. cooking oil
  • 1 1/2 lbs. new potatoes, quartered
  • 1 large onion, chopped
  • 1 10 oz. package of frozen whole kernel corn
  • 3 poblano chile peppers, seeded and cut into 1-inch pieces
  • 1 jalapeno pepper, seeded & chopped (I like to include a few seeds for a little extra heat)
  • 6 cloves garlic, minced
  • 1 tsp. salt
  • 1/2 tsp. dried crushed oregano
  • 1 14 oz. can chicken broth
  • 3 zucchini, halved lengthwise & cut into slices
  • 1/4 c. fresh cilantro

Preparation

In a large skillet, heat the cooking oil and brown the meat.  Drain off the fat.

Place potatoes, onions, frozen corn, poblano peppers, chopped jalapenos, garlic, salt, and oregano in a 5-6 quart slow cooker.  Place meat over vegetables.  Pour broth over all.

Cover and cook on low heat for 7-8 hours (high heat 3-4 hours).

Stir in zucchini.  Cover and cook for 15 minutes on high heat.

Stir in cilantro and serve with lime wedges.

Crock-Pot Mac & Cheese

Posted by Becca On January - 18 - 2011ADD COMMENTS

Mac & Cheese is an American classic that goes with everything.  Until I found this recipe, I had never made home-made mac & cheese.  I have avoided the preservative filled boxed mac & cheese for years & many of the recipes I had found for home-made either didn’t appeal to me or seemed to take too long.  This recipe, though, is perfect; it’s easy, takes very little prep-time, and is tasty beyond all reason.

Ingredients

  • 3 cups shredded Cheddar cheese
  • 1 cup shredded provolone (I like to use smoked provolone for added depth)
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. dry mustard
  • 2 cups dry elbow macaroni
  • 8 oz. sour cream

Preparation

Combine the cheddar, provolone, milk, cream, salt, pepper, and mustard in a 4-6 qt. slow cooker.

Cover and cook on low-heat setting for 1 hour.

Stir in macaroni and sour cream.

Cover and cook on low-heat for an additional hour.

Hot Artichoke Dip

Posted by Becca On January - 4 - 2011ADD COMMENTS

I got a new crock-pot for Christmas from my mother-in-law and, as an added bonus, it came with this wonderful little crock-pot called the “Little Dipper Warmer.”  It’s entire purpose is to cook and keep warm things like dips and sauces.  It also melts chocolate for dipping.  It is really cool.  I am a huge fan of artichoke dips so, when I found this recipe, I decided to try it out in my new toy and it was delicious!  This can also be done in a regular crock-pot or on the stove top.

Ingredients

  • 1 6 oz. jar marinated artichoke hearts, drained and chopped
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoon diced pimento (optional)

Preparation

Combine all ingredients in the warmer.  Cover and heat 30 to 60 minutes or until hot.

Serve with tortilla chips or crostini.