Instant pot and slow cooker rice

Instant pot:

1.5 cups white rice , rinced for 30 seconds

2 cups water

Cook for 15 minutes on low pressure

I've always had a hard time making brown rice and have been buying it frozen... but that gets pricey! Thanks to Gina for this amazing hack... Making it in the crockpot from now on! 

1 cup brown rice

1.5 cups broth

2 hours on high

Fluff with fork

Done!

https://www.facebook.com/reel/858677418771400?s=yWDuG2&fs=e&mibextid=Nif5oz

Berry Chili Barbecue sauce

1 16 oz can Jellied Cranberry Sauce
3.4 cup chili sauce
2 T Worcestershire sauce
1 T Tabasco

In a saucepan, mix together all ingredients.  Cook over medium heat until cranberry sauce is melted.  Use as a baste for broiling or grilling meat or poultry.  Serve with additional sauce.  Makes about 2/ 1/2 cups.

Crock Pot Beer Chicken

found this on Crepes of Wrath

I would skin chicken or use boneless breasts - flavor is very good but potatoes sat in greasy beer. I'd removed about half of the skin so it wasn't too bad. Very easy, great flavor, tasty potatoes. Add carrots next time

Ingredients

• 1 3-4 pound chicken, cleaned and patted dry
• 3 tablespoons + 1 tablespoon olive oil, divided
• 6-8 small potatoes, halved
• 1/2 a large onion, roughly chopped
• 2 teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon mustard powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground black pepper
• 1 12-ounce beer (I recommend something on the sweeter side, like a summer ale)

Instructions

1. Clean and halve your potatoes, chop your onion, and add both to your crock pot. Combine your salt, oregano, paprika, mustard powder, red pepper flakes, and black pepper in a small bowl. Drizzle 3 tablespoons of olive oil over the potatoes and onion, then sprinkle in half of your spice mixture. Toss to coat.
2. Clean your chicken and pat it dry (remember to remove any gizzards from the inside). Rub the chicken with the remaining spice mixture and 1 tablespoon of olive oil. Place the chicken on top of all of the vegetables, then pour the beer around the chicken (not directly on top of it). Turn your crock pot on “high” for 4-5 hours, until the chicken is cooked through.
3. Now, you can definitely go ahead and serve your chicken straight out of the pot, but if you have the time, turn your broiler on, place the chicken pieces and potatoes on a baking sheet (be careful pulling them out, as the chicken will be fall-apart tender at this point) and broil for 2-3 minutes or so, to crisp everything up just a bit and give it a nice color.

Crepes of Wrath

Crockpot Pulled Chicken

Crockpot Pulled Chicken - as seen on Apple A Day, originally from Eating Well - serves 8-1

Printable Recipe
1 (14 oz.) can tomato sauce
2-3 chipotle chiles in adobo, finely minced
1/4 cup cider vinegar
3 Tbsp honey
1 Tbsp plus 2 tsp smoked paprika
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
3 tsp dry mustard
1 Tbsp chili powder
1 tsp salt
3 lbs boneless, skinless chicken thighs and breasts, trimmed of fat
1 medium onion, chopped
3 cloves garlic, minced

Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

Put the lid on and cook on low until the chicken can be pulled apart, about 5-6 hours.

Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Slow-Cooker Vegetarian Chili With Sweet Potatoes

 from Realsimple.com

Con Poulos

Serves 4
Hands-on Time: 20m
Total Time: 8hr 20m

Ingredients

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• kosher salt and black pepper
• 1 28-ounce can fire-roasted diced tomatoes
• 1 15.5-ounce can black beans, rinsed
• 1 15.5-ounce can kidney beans, rinsed
• 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
• sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

Directions

1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.

2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours (this will shorten total recipe time).

3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

Tip

The chili can be refrigerated, covered, for up to 3 days or frozen for up to 3 months.

Nutritional Information

Serving Size: Serves 4
Calories 240; Fat 2g; Sat Fat 0g; Cholesterol 0mg; Sodium 1217mg; Protein 11g; Carbohydrate 47g; Sugar 13g; Fiber 13g; Iron 4mg; Calcium 134mg

Tomato Bisque

2 pounds tomatoes (or 2 28 oz cans)
2 cubes beef bouillon, crumbled
1 tablespoon white sugar
1 teaspoon salt
1 bay leaf 1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 cup butter
1/3 cup all-purpose flour
1 quart milk

1. Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
2. In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.

p.s. this is from AllRecipes.com.  It was suggested that this freezes well. Some used canned tomatoes, pureed, but some diced for texture.

Barbecue Pork and Beef Sandwiches (file this one as not so good)

The recipe, cut from a magazine many, many years ago, is yellowed and stained. According to the note is was originally published in the November 1975 issue of Crockery Cooking: "cooking time ranged from 2 - 12 hours, perfect for the mid-70's, when more and more women were entering the work force and there was a rising need for meals that could be assembled quickly and cooked without close supervision!" Before the fast food revolution I guess, and before microwaves were a staple in every kitchen.  Great in a crockpot for a large crowd.

Combine in a 3-5 quart crock pot:
1 1/2 pounds beef for stew, 1 1/2 pounds pork cubes, 2 cups chopped onions, 3 green peppers, chopped, one 6 oz can tomato paste, 1/2 cup packed brown sugar, 1/4 cup cider vinegar, 1/4 cup chili powder, 2 tsp salt (not so much!), 1 tsp dry mustard, 2 tsp Worcestershire sauce.
Cover; cook on high 8 hours. With wire whisk, stir mixture until meat is shredded.
Serve on hard rolls, hamburger or hot dog rolls, toasted. Our friends like to add coleslaw to the sandwich.

If you prefer to cook on range, use 6 qt dutch oven, prepare as above but add 1 cup water; Simmer 3 hours.

Party Meatballs

Quick and easy.

1 14-ounce can Ocean Spray® Jellied Cranberry Sauce (or red currant jelly)
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs

DIRECTIONS: Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Makes 30 appetizer servings. Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

Variation:
1 lb ground beef
1/4 c firmly packed brown sugar
1 T cornstarch
1/2 tsp basil
1/4 tsp salt
1/2 cup ketchup
1/2 cup water
1/3 cup chili sauce
1 T prepared mustard
1 T soy sauce
1 T lemon juice
Up to 2 days prior, shape meat into balls. Place on a jelly roll pan. Bake in preheated 400 oven for 10 minutes.  In large saucepan combine next 4 ingredients.  Stir in ketchup water sauce mustard soy lemon juice.  Cook over medium heat, stirring constantly, until thickened.  Add meatballs. heat in sauce about 10 minutes.  (if making ahead, remove from heat as soon as adding meatballs. put in storage container, cover and refrigerate)

Also, you can prepare the meatballs with egg and breadcrumbs

1 Point Chili

This is the recipe as written from Weight Watchers. Look to the bottom for variation. The cornbread addition is really good - came from a different "company's coming" chili recipe but I think it would be fine to add to this.

10 oz lean ground turkey
1 med onion, diced
2 (28 oz) cans diced tomatoes
2 med. zucchini, diced
2 med. yellow squash, diced
1 (15 oz) can black beans, rinsed
1 (15 0z) FF RS beef broth
4 celery stalks, diced
2 green peppers, diced
1 pkg dry chilli seasoning (1 1/4 oz)

Spray large nonstick skillet with Pam, set on med. heat, add turkey, onion, saute till browned.  Drain. Add tomatoes, zucchini, squash, beans, broth, celery, peppers, seasoning. Bring to simmer over med heat. Simmer until vegetables are tender, about 30 minutes.  1 Cup = 1 WW point

Variations:

• Prepare one 8 1/2 oz package of cornbread as directed on package. Stir in 1/4 cup shredded cheese and 1/2 tsp hot pepper sauce. Spoon over hot chili and spread evenly so that chili is completely covered. Sprinkle lightly with chili powder. Microwave  uncovered on high for 7 - 9 minutes or put in 400 oven and cook until cornbread is firm, about 15 minutes. Let sit for 5 - 10 minutes before serving.
  
• Add diced green chillies, 1-12 oz bottle of beer, and 1 T hot pepper sauce