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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

My New All Clad Slow Cooker

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It was just time I treated myself to something I’d been wanting. I think I deserved a new toy. When I saw this, I knew this baby was coming home with me. It browns, it steams, it braises, and finally it slow cooks. This 7-quart slow cooker is going to make life so much easier. Hope you’ll keep stopping by to see what I’m going to be cooking up in my new amazing slow cooker!

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Slow Cooker White Chicken Chili

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During the colder months here in Florida, I love making one pot meals like soups and stews. Chili is definitely one of our favorites. I’ve played around with some recipes for this dish and found this to be the one I like the best. It’s easy to make and doesn’t require a lot of prep. The best part is… everything’s done in the slow cooker!

The night before, pour 1 pound of dried Great Northern beans into a large bowl. Cover the beans by 3 inches with water, cover and place on the counter. The next day, drain and rinse the beans to remove any excess starch.

Total Time: 6-6 1/2 hrs 15 mins
Inactive Prep Time: Soaking beans overnight
Prep Time:15 min
Total Cook Time:  6hrs 45 minutes
Yields: 4-6 servings

Ingredients:
4 boneless-skinless chicken breasts
1-1/2 tablespoons of dried oregano
1-1/2 tablespoons ground cumin
1 tablespoon of ground coriander
1 teaspoon of paprika
1/2 teaspoon of red pepper flakes
1/2 teaspoon of white pepper
1 tablespoon of Kosher salt
1 pound of, soaked and rinsed, dried Great Northern beans
2 stalks of celery chopped and cut into half moons
3 cloves of minced garlic
2 cans of chopped green chilies
1 large diced sweet onion
1 died green bell pepper
1 quart of chicken broth
1 cup of whole milk
1/4 cup Masa
1 package of frozen sweet corn
1 lime juiced and 1 lime cut into  wedges for serving
1 cup of grated Monterey Jack cheese, 1/2 reserved for serving
2 avocados, slice for garish
chopped fresh cilantro for serving
corn tortillaschips for serving

Directions:
Place the chicken breasts in the bottom of the slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes, white pepper, and Kosher salt. Sprinkle the spices over the chicken. Add the beans, celery, garlic, canned  chilies, onions, and diced bell pepper.

Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 6-61/2 hrs.

Mix the milk with the Masa in a small bowl then add to the slow cooker. Add the frozen corn right, from the freezer, and continue to cook until the sauce has thickened, about 30 minutes.

Remove the chicken to a board and shred using two forks. Return to the slow cooker, then add the lime juice, sprinkle in the Monterey Jack cheese and stir to melt.

To serve: Ladle the chili into a bowl and garnish with extra cheese, cilantro, avocado slices, and a lime wedge. Place a few tortilla chips in or on the side for garnish.

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Slow Cooker Pot Roast Over White Cheddar Polenta

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It’s “TV binge” time!  I need to get caught up on some of my programs. I’m thinking, the answer to accomplishing dinner today is the Crock Pot. Dinner can be cooking all the while I’m finishing up this season of the Walking Dead. I’m starting this at 8:00 am, so I’ll have the whole day free!

I’m starting out  with a sirloin tip roast that’s about 4-1/2 pounds. The marbling is great,which means lot of flavor, and the butcher has tied it up so it holds its shape for even cooking.

Prep Time: 15 minutes
Cook Time: 7 hours on the high setting
Equipment: Crock Pot, cast iron skillet
Yields: 6 servings

Ingredients:
4-1/2 pound sirloin tip roast that’s been tied, seasoned and seared
2 sprigs of fresh rosemary
4 whole garlic cloves
1-15 ounce can diced tomatoes (no sodium)
1 cup diced red onions
1/2 cup diced celery
1/2 cup of diced carrots
1/2 cup diced red bell pepper
1 minced and seeded Fresno chili
1 tablespoon of Kosher salt
1 teaspoon fresh cracked black pepper
4 dashes of Worcestershire sauce
1/2 a 15 ounce can of beef consomme

Polenta
2 cups of half and half
3 cups of water
1 tablespoon of Kosher salt
1 teaspoon of fresh cracked black pepper
1-1/2 cups of polenta
1/4 stick of unsalted butter
1-1/2 cups of shredded white cheddar
2 tablespoons of freshly minced chives

Directions:
First step is to 2 tablespoons of Kosher salt and 2 teaspoons of fresh cracked blaack pepper the roast on both sides. Take a paper towel with a little Canola oil on it and wipe down the cast iron skillet. Set the temperature of the stove top burner to med-high heat. Let the skillet get super hot, almost smoking. Place the season roast into the pan and leave it alone to do its thing. After about 3-4 minutes, using your tongs, if the roast releases itself easily, then turn the meat over and sear the other side. If the roast gives you some resistance, then let it sear for another minute. Next, do the same to the other side. The searing time may vary slightly, maybe, anywhere from 6-8 minutes total for both sides.

Remove the roast from the skillet and place the meat into the slow cooker. Next, is to retrieve the bits from the bottom of the skillet, this is flavor you don’t want to waste. With the pan still on med-high heat, add in a 1/4 cup of low sodium beef broth. Using a wooden spoon, scrape up the bits with the back of the spoon. Once all the bits have come loose, turn the heat off. Pour this flavorful liquid over the roast.

To the slow cooker, with the roast,  add in the veggies, fresh rosemary, Worcestershire sauce, dices tomatoes with their juice, and beef consomme. Season with Kosher salt and pepper, then place the lid on. Cook on high for 7 hours.

After the 7 hours, remove the roast carefully. Cut the cooking twine,  and using two forks, shred the meat. Place the shredded pot roast back into the crock pot and stir everything together. Set the crock pot to warm and place the lid back on.

Next, the white cheddar polenta with chives. Polenta cooks really quickly. This is why it should be made right before you’re ready to serve. It’s super simple and fast. Once the liquid is boiling, it’s finished in 5 minutes. Make sure to have the cheese shredded and ready to go.

In a large pot with 2 cups of half and half, along with 3 cups of water. Add 1 tablespoon of Kosher salt and 1 teaspoon of black pepper. Bring the liquid up to a hard boil. Once boiling, slowly whisk in 1-1/2 cups of Polenta. Whisking vigorously until the polenta thickens. Immediately, remove the pot from the heat. To the polenta, changing to a wooden spoon, add in 1/4 stick of unsalted butter. Mix that through and then add in shredded white cheddar cheese and fresh chives.

Spoon some of the white cheddar polenta into the bottom of a bowl and top with that delicious tender and flavorful pot roast. Don’t forget to get some of the juices from the slow cooker to ladle all over the top of the meat and polenta.  YUM!!!

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Slow Cooker Pot Roast

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I have to believe that one of the most beloved dishes ever made is Pot Roast. I’ve never come across anyone who didn’t adore this one pot meal until now. That’s right until now! Steve doesn’t like stews of any kind. I thought… how can I turn him around? This challenge is one I’m up for! One things for sure, you won’t need a knife for this Pot Roast.

Prep Time: 10 minutes
Cook Time: 6 hours 10 minutes
Yields: 4-6 servings
Equipment: Cast iron skillet, Slow Cooker
Ingredients:
3 pound chuck roast
2 tablespoons of Kosher salt
1 tablespoon of black pepper
2 onions chopped in quarters
5 cloves of sliced garlic
3 tablespoons of tomato paste
2 sprigs of fresh rosemary
2 quarts of unsalted beef stock (reserve 1/2 cup for slurry)(Note: the liquid may vary depending on the size of the slow cooker. You want the liquid to come up 3/4’s of the way up the sides of the meat)
2-6 ounce packages of chopped organic baby colored carrots (cut into thirds)
5 medium size quartered Yukon gold potatoes
2 pints of cleaned whole Cremini mushrooms
Slurry: 1/2 cup of unsalted beef stock whisked together with 3 heaping tablespoons of cornstarch

Directions:
I needed to start with a pan that could take this 3 pound piece of chuck roast over the top. Yes, an affordable yet so forgiving piece of chuck roast. I compare this piece of meat to the Boston pork butt of the beef family. Lots of marbling and fat running through it. Cooking low and slow, this fat will melt and add so much flavor to the finished chuck roast. I’m not a fan of meat having a lot of fat, but for this dish it’s necessary. Later in this post I show you how I get rid of a majority of it before the dish is ready to serve.

First, I start with a cast iron skillet. I like to take a piece of paper towel, pour a few drops of Canola oil on it, then wipe the pan with the oiled towel. Place the pan on the burner and turn it up to a med high heat. Just as it starts to smoke, lay the meat right on it. Now matter what, don’t fuss with it. The meat will let you know when it’s ready to flip. How can you tell? Well after about 4-5 minutes, take you tongs, and try to lift the piece of meat up. If it gives you no resistance, then it’s ready to flip. Repeat this process for the other side. Once both side are beautifully caramelized, set the chuck roast onto a plate and set aside for a minute. Note: while the meat is searing, cut up the onions and garlic.

The next phase is the slow cooker. Start by layering the quartered onions at the bottom of the pot, along with sliced garlic. To the slow cooker pot  I add in the meat, nestled just right on top,  with tomato paste and two sprigs of fresh rosemary. Then for the liquid, I add unsalted beef stock to the meat and onions. Just enough to where it comes up 3/4’s up the sides of the chuck roast.  Place the lid on, and set the time for 4 hours.

Three and a half hours in, I start chopping up the vegetables that I’ll be adding to the pot. Yukon gold potatoes that I’ve quartered, organic colored baby carrots cut into thirds, and whole Cremini mushrooms that have been cleaned. At this point, I remove the chuck roast and place it on a cutting board. Place all the potatoes in first, then carrots and mushrooms into the slow cooker. Sprinkle with Kosher salt and black pepper.

What I like to do at this point is… the meat is starting to get somewhat tender. I’ts easy enough at this point to remove any connective fatty pieces. I trim those all off and cut the meat into large chunks. Place the meat back in over the veggies and continue cooking for another 2 hours.

During this part of the cooking process, the veggies will release their water and the meat will submerge back into the juices.

After the six hours is up, the slow cooker is at a nice slow boil. This is when I make a slurry. This is a thickening agent.  This is when you mix cornstarch together with liquid. In this case I whisk it together with unsalted beef broth. Remember, my goal is to make the most delicious pot roast ever and to get Steve to agree. Thickening the broth will make the sauce a little thicker than just an Au jus style broth.

Add the slurry right in, give a gentle stir to combine, and let the cornstarch work it’s magic. Another 10 minutes is all it takes. Turn the slow cooker to the warm setting until your ready to serve.

To serve, I like add the potatoes and vegetables in the bottom of the bowl first. Place the meat on top and ladle that delicious sauce over everything. This dish does not require a knife. The meat is so tender that it will break apart using only a fork. After Steve took his first bite, he said, “This is the best pot roast I’ve ever had!”

 

 

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