PB&J STEW

I first saw this recipe on a blog and thought, hmmm maybe. Then it kept showing up again and again so I finally tried it. I've adapted it from what I originally printed out and unfortunately I don't know where I first saw it, but I'll give you the original and notate my changes in red and then you can decide for yourself.  We LOVED it. Perfect for a cool winter's night.

PB&J CHICKEN STEW
8 skinless chicken breasts, thighs or drumsticks
1 large onion, chopped
8 ounces mushrooms, quartered
2 tablespoons chopped fresh parsley
1 cup chicken stock
1/2 cup chunky peanut butter
1/4 cup grape jelly or berry jam/jelly
1 tablespoon tomato paste
1 red bell pepper, seeded and cut into 1/2 inch strips
2 tablespoons chopped peanuts
4 skinless, boneless chicken thighs, cut into chunks
1/2 large onion, chopped
1 tablespoon chopped fresh parsley 
1 knorr chicken gel boullion
1/2 cup hot water
1/4 cup creamy JIF
1/8 cup black and blue berry jam (courtesy of my SIL - YUMMY BTW)
2 tablespoons Classico sun-dried tomato pesto
1 celery stalk, sliced
1 large carrot, sliced
salt and pepper to taste

• Place chicken pieces in the slow cooker. 
• Add onions, carrots, celery and parsley.
• In a medium bowl whisk together stock, peanut butter, jelly, tomato pesto. Pour over chicken and vegetables.
• Cover and cook on low 5-7 hours or high for **2-4 hours until chicken is cooked through.
• Serve over mashed potatoes.

**I was in a hurry and my chicken was not quite thawed which made it easier to cut into chunks. I cooked it on high for 3 hours and it was PERFECT!

BLACK-EYED PEA CHILI

So what do you do with left over pot roast and a can of black-eyed peas? Why, you make chili of course!  I just happened to have all of my normal chili ingredients on hand also.  I prefer Williams Chili Seasoning packet, but I had a coupon for the Mrs. Dash so we gave it a try.  It was okay, but the Mrs. Dash won't become my go to seasoning.

MANY people swear by starting their year out with black-eyed peas for luck.  I'm not a superstitious person, but hey it can't hurt!

As a kid I HATED black-eyed peas, but I recently found the Trappey's brand and they are fantastic! Hubs and I ate them plain and polished off the whole can. In fact they were so good that I can't wait to try their other beans in soups, field peas, navy, black-eyed peas with jalapenos, etc...

BLACK-EYED PEA CHILI
1 can Trappey's Black-eyed peas with bacon
+/- 2 cups shredded left over pot roast
1 can original Rotel tomatoes
1 1/2 cups V8
1 small HUNT'S tomato sauce
1 tablespoon Frank's red hot sauce
1 package Williams Chili Seasoning packet
salt and pepper, to taste
water to desired consistency*
cheese bread or corn muffins
sour cream and onions to garnish

• Mix together everything except the bread and garnish in a stock pot.
• Bring to a boil.
• Reduce heat and simmer several hours until you can smell the chili calling you to the kitchen.
• Ladle into bowls and garnish.
• Enjoy!

*I use about 2 cups.  I like to start thin and simmer until thick (2-3 hours) to allow the flavors to blend together.

MEATBALL STEW & PARMESAN ONION WEDGES

MEATBALL STEW & PARMESAN ONION WEDGES
1/2 cup white wine
2 tablespoons balsamic vinegar
1 tub KNORR beef gel
3 1/2 cups hot water
1/4 cup WONDRA flour
1 pound small red tomatoes cut into bite size pieces
3 ribs celery, sliced thin
2 cups baby carrots sliced in half lengthwise
1 package frozen pearl onions (thawed)**
1 tablespoon Avocado oil
12 oz. package frozen meatballs
1 package McCormick Au Jus
Himalayan pink salt and Garlic pepper to taste

• Whisk together the hot water, gel tub, vinegar, Au Jus seasoning and white wine until well blended.
• Add flour and whisk until lump free and set aside.
• Heat oil in dutch oven over medium-high heat.
• Add celery, potatoes, carrots and onions, sauteing until slightly softened (about 8-10 minutes).
• Add broth mixture and bring to a boil. Reduce heat and simmer 10 minutes. 
• Add meatballs and simmer 15 minutes or until meatballs are heated through.  Broth will thicken as it simmers.

**While the pearl onions look good, I prefer to make this recipe with sweet Maui onions.

PARMESAN ONION WEDGES
2 cups biscuit/baking mix
2/3 cup WHOLE milk
1/2 cup Parmesan cheese
1 small onion, minced
1/2 mayonnaise**
1 teaspoon salad seasoning

• Preheat oven to 400°.
• In a small bowl stir biscuit mix and milk together just until moistened.
• Turn onto a floured surface and knead a few times.
• Roll out to a 11-12 inch circle and transfer to a pizza pan.
• Combine the cheese, mayonnaise, onion and salad seasoning. Spread on top of dough.
• Bake 15-20 minutes or until golden.
• Serve war.
• Refrigerate leftovers.

SLOW COOKER BLACK BEAN CHILI

SLOW COOKER BLACK BEAN CHILI
1 pound chuck steak, cut into 3/4 inch chunks**
15 ounce can tomato puree
15 ounce can black beans, drained and rinsed
2 cloves garlic, minced
3 tablespoons chili powder
1 KNORR beef tub
2 cups hot water
medium red onion, chopped (reserve some for garnish)
1 bunch green onions, sliced (reserve some for garnish)
sour cream
grated cheese

• Combine hot water and KNORR beef tub until well blended.  Pour into slow cooker.
• Add tomato puree, chili powder, garlic, salt and pepper to taste, blending well.
• Add beef pieces, red onion and green onion.
• Cover and cook on low 6-8 hours.
• Top with sour cream, grated cheese and onions for garnish.
• I served them over grilled hot dogs for hubby and Monday night football.

**We had grilled rib eyes the night before and I got a great price on buying the family pack so we grilled them all and then I cut the remains into 3/4 inch chunks for the chili.  I have to say the charring added some great flavor.

PASTA FAGIOLI - SLOW COOKER VERSION - TASTES JUST LIKE OLIVE GARDEN

PASTA FAGIOLI

2 pounds ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
2 1/2 cups hot water
1 KNORR beef broth gel tub
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Frank's hot sauce (optional)
1-6 ounce V-8
1-8 ounce tomato sauce with herbs (I used Contadina)
8 ounces pasta

• Brown beef in a skillet, drain off fat.
• Whisk together the hot water, knorr beef broth gel and spices.
• Add to crock pot with everything except pasta.
• Cook on low 7-8 hours or high 4-5 hours.
• During last 30 min on high or 1 hour on low, add pasta.
• Enjoy.