Libro – Ricettario!

I have been having a blast going through my Slow Cooker cookbooks, picking out different recipes that I think my family will really enjoy. I have to say though, I’ve been making a lot of soups. I love soup! My mom asked me a few months back, “Danielle, you live in Florida.. how in the hell can you stand to eat hot soup so much?” Are you kidding me? I’d eat soup while laying on the beach! Makes no difference to me.

Here are some of my favorite recipes I’ve tried so far:

Herbed Slow Cooker Chicken

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon pepper

1/2 teaspoon browning sauce, optional

4 bone-in chicken breast halves (I used boneless chicken breast and thighs as I never eat bone-in meat)

1/2 cup chicken broth

In a small bowl, combine the first eight ingredients; rub all over chicken. Place in slow cooker; add broth. Cover and cook on low for 4-5 hours or until meat thermometer reads 170 degrees.

I have to say, this chicken was really really tasty. The skin could have been a little crunchier for my liking but it still had really great flavor and it was incredibly moist. I will definitely make this again!

Swiss Steak Supper

1-1/2 pounds boneless beef top round steak (I just used whatever beef steak I had in the freezer)

1/2 teaspoon seasoned salt

1/4 teaspoon coarsely ground pepper

1 tablespoon canola oil (I used vegetable oil)

3 medium potatoes

1-1/2 cup fresh baby carrots (I just cut up regular carrots)

1 medium onion, sliced

1 can Italian diced tomatoes

1 jar home-style beef gravy

1 tablespoon minced fresh parsley (I used dried and added it in to cook with mix)

1. Cut steak into six serving size pieces; flatten to 1/4 inch thickness. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides; drain.

2. Cut each potato into eight wedges. In a slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour over the top. Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender. Sprinkle with parsley.

This was so yummy! The meat was so tender and full of flavor. The potatoes were delicious with the gravy!

Slow Cooker Vegetable Soup (One of my absolute favorites)

1 pound boneless round steak, cut into cubes.

1 can diced tomatoes;undrained.

2 medium potatoes, peeled and cubed.

2 medium onions, diced

3 celery ribs, sliced

2 carrots, sliced

3 beef bouillon cubes

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups water (I used 2 cups beef broth and 1 cup water)

1-1/2 cups frozen mixed vegetables

1. In a slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook 2 hours or longer until meat and veggies are tender.

HOLY SMOKES this soup is DELICIOUS! I really love this recipe. This soup was by far one of my favorite recipes I’ve found. So flavorful and it made enough to take to work on multiple occasions.

Pasta Fagioli Soup

2 cans beef broth

1 can Great Northern beans, rinsed and drained

1 can diced tomatoes, undrained

2 medium zucchini, quartered lengthwise and sliced

1 tablespoon olive oil

1-1/2 minced garlic

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 cup uncooked tubetti or small shell pasta

1. Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, basil, and oregano in slow cooker; mix well. Cover; cook on Low 3 to 4 hours.

2. Stir in pasta. Cover; cook 1 hour until pasta is tender.

I LOVE pasta fagioli and I have been looking for a good recipe for a long time and I’ve found one! The only thing I added was a little vegetable juice (V-8). I like my pasta fagioli with a strong tomato flavor so it worked out really well. I am making this again tomorrow so it’s safe to say I liked it, as did Tommy and surprisingly Noah too! He wasn’t keen on the zucchini because it’s green but he did eat the rest!

Corned Beef and Cabbage

1 head cabbage, cut into 6 wedges

4 carrots

4 red potatoes

1 corned beef with seasoning packet

1 quart water

1. Place cabbage in slow cooker; top with carrots. Place seasoning packet on top of vegetables. Place corned beef, fat side up, over seasoning packet and vegetables. Add water. Cover; cook on low 10 hours.

For us, our corned beef brisket came with a packet of seasoning that you opened up and added with the water. It was so freaking delicious. I usually just do a boiled corned beef and cabbage dinner but doing it in the slow cooker for 10 hours was  absolutely amazing. It had so much flavor and the beef just fell apart and melted in your mouth. Holy cow.