Category Archives: Slow Cooker

Cheeseburger Soup

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Wow!  I’m beginning to notice that I’m doing a lot of slow cooker recipes.  It must be that time of the year.  I promise that I’ll move away from doing only slow cooker recipes.  So, let’s make this one extra good!

I never had cheeseburger soup until last year.  I stumbled upon it in a local resturant that was serving it as their soup of the day.  Since I wasn’t in the mood for vegetable barley, I gave this one a try and boy am I happy I did.  This hearty soup hits the spot, keeps well and will be a hit for the whole family.  I changed the original recipe by adding chopped dill pickles which gives the soup and extra kick. Here’s what you’re going to need.

Ingredients:

  • 1/2 pound ground beef
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon parsley flakes
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 4 cups peeled, diced potatoes
  • 1/4 cup flour
  • 2 cups cheddar cheese
  • 1-1/2 cups milk
  • salt & pepper
  • 1/4 cup sour cream
  • 1/4 cup diced pickles

 

Brown your ground beef and set aside using another dish.

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Chop your onion, carrots, parsley (if using fresh) and celery and dice your potatoes so they are fairly small.

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Place a tablespoon of butter in the same pan you used to brown your ground beef and sauté your onions, carrot, celery and parsley until they are tender.

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Once the veggies are tender remove and place in your slow cooker with the ground beef, diced potatoes and chicken stock.  Cover and simmer for 2-3 hours or until the potatoes are cooked.

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In a small skillet melt remaining butter.  Add the flour and cook for 3-5 minutes until bubbly.  Add to the soup and turn up the heat to a boil, stir for 2-3 minutes.  Stir in your cheese, milk, salt & pepper and pickles and cook until the cheese melts.

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Turn off the heat and remove from burner and stir in your sour cream.

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Serve with sliced bread.

Cheeseburger Soup

  • Servings: 6-8
  • Difficulty: Easy
  • Print

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Ingredients:
* 1/2 pound ground beef
* 3/4 cup chopped onion
* 3/4 cup shredded carrots
* 3/4 cup diced celery
* 1 teaspoon parsley flakes
* 4 tablespoons butter, divided
* 3 cups chicken broth
* 4 cups peeled, diced potatoes
* 1/4 cup flour
* 2 cups cheddar cheese
* 1-1/2 cups milk
* salt & pepper
* 1/4 cup sour cream
* 1/4 cup diced pickles

Brown your ground beef and set aside using another dish.
Chop your onion, carrots, parsley (if using fresh) and celery and dice your potatoes so they are fairly small.
Place a tablespoon of butter in the same pan you used to brown your ground beef and sauté your onions, carrot, celery and parsley until they are tender.
Once the veggies are tender remove and place in your slow cooker with the ground beef, diced potatoes and chicken stock.  Cover and simmer for 2-3 hours or until the potatoes are cooked.
In a small skillet melt remaining butter.  Add the flour and cook for 3-5 minutes until bubbly.  Add to the soup and turn up the heat to a boil, stir for 2-3 minutes.  Stir in your cheese, milk, salt & pepper and pickles and cook until the cheese melts.
Turn off the heat and remove from burner and stir in your sour cream.

Serve with sliced bread.

Enjoy!

 

Note:  The recipe was adapted from the Taste of Home October/November 1996 issue.  Taste of Home Cheeseburger Soup

 

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Slow Cooker Pork Adobo

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Here’s another one of my “go to” recipes when I want something that is simple and just plain good-  Filipino Adobo!

When it comes to Filipino Adobo everyone has their own recipes and versions.  This is MY version, it stays close to a traditional version- but this is my disclaimer.  (No one has really complained about that taste)

Here’s what you’re going to need:

Ingredients:

  • 2 lbs pork cut into chunks (anything that has a little fat can be used)  I used thick pork chops.
  • 1 head garlic, chopped
  • 1 large green onion chopped
  • 1 tsp ground pepper (I used whole peppercorns)
  • 1 cup rice wine vinegar
  • 3/4 cup water
  • 4-6 bay leaves
  • 1/4 cup light soy sauce
  • 1/4 cup brown sugar
  • salt & pepper
  • 1/2 tsp seasame oil
  • 1/2 tsp olive oil
  • 1 tsp cornstarch
  • 4 hard boiled eggs (optional)
  • seasame seeds

Note:  Since I only had two thick pork chops, this recipe was made by reducing all ingredients by 1/2.

Place pork, garlic, green onion, pepper, vinegar, water, bay leaves and soy sauce in your slow cooker and bring to a low simmer boil for 3-4 hours until it is easily pierced with a fork.  The last 30 minutes of cooking  you can add your hard boiled eggs to soak up the flavor, this is optional.

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Once the pork is fork tender, remove from the slower cooker and add to a pan with olive oil and seasame oil. Quickly fry to braise, be careful to not dry out the pork.

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While the pork is braising, strain the juice from the slow cooker to another pan and reduce by 1/2.

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Once reduced, add cornstarch with water to thicken sauce and boil for 1 minute.  Add pork and coat with sauce.   Serve with rice, hard boiled eggs and garnish with seasame seeds.

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Slow Cooker Pork Adobo

  • Servings: 6-8
  • Difficulty: Easy
  • Print

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Ingredients:
2 lbs pork cut into chunks (anything that has a little fat can be used)  I used thick pork chops.
1 head garlic, chopped
1 large green onion chopped
1 tsp ground pepper (I used whole peppercorns)
1 cup rice wine vinegar
3/4 cup water
4-6 bay leaves
1/4 cup light soy sauce
1/4 cup brown sugar
salt & pepper
1/2 tsp seasame oil
1/2 tsp olive oil
1 tsp cornstarch
4 hard boiled eggs (optional)
sesame seeds

Place pork, garlic, green onion, pepper, vinegar, water, bay leaves and soy sauce in your slow cooker and bring to a low simmer boil for 3-4 hours until it is easily pierced with a fork.  The last 30 minutes of cooking  you can add your hard boiled eggs to soak up the flavor, this is optional.
Once the pork is fork tender, remove from the slower cooker and add to a pan with olive oil and seasame oil. Quickly fry to braise, be careful to not dry out the pork.
While the pork is braising, strain the juice from the slow cooker to another pan and reduce by 1/2.
Once reduced, add cornstarch with water to thicken sauce and boil for 1 minute.  Add pork and coat with sauce.   Serve with rice, hard boiled eggs and garnish with seasame seeds.

Enjoy!