Thanks to the magical mix of the slow cooker and sites such as Pinterest, getting meals on the table when you have a brief time in between scheduled events can be easier than you think. To help you kickstart fall, here are a few 'sure to please' recipes to add to your repertoire:
MAC & CHEESE:
INGREDIENTS:
1 lb. elbow macaroni
1/2 c. butter, melted
4 c. shredded Cheddar cheese
4 oz. cream cheese
1/2 c. finely grated Parmesan
24 oz. evaporated milk
2 c. whole milk
1/2 tsp. garlic powder
1/8 tsp. paprika
kosher salt
Freshly ground black pepper
DIRECTIONS: In the bowl of the slow cooker, combine macaroni, butter, cheddar cheese, cream cheese, finely grated Parmesan, evaporated milk, whole milk, garlic powder and paprika. Season with salt and pepper. Cook on high until the pasta is cooked through and the sauce has thickened, about 2-3 hours. Check after 2 hours, then every 20 minutes after.
SHORT RIB STEW:
INGREDIENTS:
4 1/2 lb. bone-in short ribs (about 3 large short ribs)
kosher salt
1/2 c. all-purpose flour
2 tbsp. butter
1 onion, chopped
4 cloves garlic, minced
2 bay leaves
1 tsp. freshly chopped thyme
3 carrots, chopped
3 celery stalks, chopped
2 c. chopped potatoes (Yukon Gold or new potatoes)
1 tsp. Worcestershire sauce
3 tbsp. tomato paste
2 c. beef broth
2 c. red wine 1
28-oz. can crushed tomatoes
2 c. wild rice
DIRECTIONS: In a large mixing bowl, pat short ribs dry with a paper towel. Salt generously and dredge in flour until evenly coated. In a large Dutch oven over medium-high heat, melt butter. Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes. Remove meat and add to slow cooker. Stir in all remaining ingredients except rice; season with salt and cook on low, 8 hours. Meat should be tender and fall off the bone. Skim off top layer of fat and remove bay leaves. Meanwhile, cook wild rice according to package directions. Serve stew over wild rice.
HONEY GARLIC CHICKEN & VEGGIES:
INGREDIENTS: 8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE:
1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
DIRECTIONS: In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
PULLED PORK WITH CARMELIZED ONIONS:
INGREDIENTS:
1 tablespoon extra-virgin olive oil
3 large onions, thinly sliced ⅓ cup raw cane sugar, such as Demerara or turbinado
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon freshly ground pepper
½ teaspoon salt
⅓ cup cider vinegar
1 cup chili sauce, such as Heinz
1½-3 teaspoons minced chipotle chile in adobo sauce
3 pounds boneless pork shoulder or blade (butt) roast, trimmed
DIRECTIONS: Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste. Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low. Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce. Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. To finish, bring the sauce to a simmer and continue with Steps 2; 3. The cooked pork can be refrigerated for up to 3 days.
SPAGHETTI & MEATBALLS:
INGREDIENTS:
Meatballs
2 large eggs
½ cup dry whole-wheat breadcrumbs
½ cup finely chopped onion
½ cup grated Parmigiano-Reggiano cheese, plus more for serving
¼ cup minced fresh parsley
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon freshly ground pepper
8 ounces lean (90% or leaner) ground beef 8 ounces ground pork or Italian pork sausage
8 ounces ground veal
Sauce:
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
3 cloves garlic, finely chopped
2 teaspoons Italian seasoning
¼ teaspoon crushed red pepper
1 cup dry red wine
1 28-ounce can crushed tomatoes
1 14-ounce can diced tomatoes
1 pound whole-wheat spaghetti
1 tablespoon finely chopped fresh oregano
To prepare meatballs: Lightly beat eggs in a large bowl. Stir in breadcrumbs, ½ cup onion, cheese, parsley, garlic, salt and pepper. Add beef, pork (or sausage) and veal; gently mix until combined (do not overmix). Using ¼ cup for each, make 16 meatballs and place in a 6-quart slow cooker. To prepare sauce & spaghetti: Heat oil in a large skillet over medium heat. Add 1 cup onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring, for 30 seconds. Add wine and boil for 1 minute. Add crushed and diced tomatoes and bring to a simmer. Pour the sauce over the meatballs. Put the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours. 30 minutes before you're ready to eat, bring a large pot of water to a boil. Cook the spaghetti until just tender, 8 to 10 minutes or according to package directions. Spoon any fat off the sauce; add oregano. Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired. Make Ahead Tip: To prep ahead: Make meatballs and sauce (Steps 1 & 2); cover and refrigerate separately for up to 1 day. Reheat sauce to a simmer before adding to slow cooker. To make ahead: Freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating.
We hope that settling into September has been a smooth transition for you. Maybe you've decided it is also the time to make some big changes, such as buying or selling your home. Our team of professionals combine experience with elevated customer care, allowing us to provide our clients with the highest standards of service. We take pride in our comprehensive knowledge of the market, and are pleased to offer you a complimentary home evaluation to let you know exactly where you stand. In a market that has been unpredictable, combined with a difficult economy, our team is here to help you every step of the way. If you are thinking of buying or selling your home, or if you know someone who is, we never take your referrals for granted. We always appreciate your business.
Sincerely,
The Brent MacIntosh Real Estate Team
