Crock Pot Cooking

                                              Although it's been almost five months since my last post, you should know that I am 100% committed to this blog. It's pretty simple; moms are busy. There's never enough time to get everything done.  Anyway, I am back to the routine that has taken me from creatively cooking only on the outdoor grill to bulk cooking in a crock pot.   

After having talking to a good  friend about our outdated crock pots, a few days later she stumbled on a crock pot sale and picked up one for the both of us.  Thanks girlfriend; you're the best!  Thanks to my friend, I have a modernized crock pot that can be set to cook for specific times; I can enjoy this one even more.  My old pot was over 20 years old and didn't have this feature.  It cooked until you turned it off.  I'm also thrilled about this pot, because it's BIGGER!!!  Bigger means more leftovers!!  Lol!!  Well- maybe because it's bigger, I will have greater flexibility and can try new recipes.  I was so excited that when I took it out the box, I dropped the top and broke the handle. The pot still works. I called the manufacturer to get a replacement top.

This evening I decided to try it out by cooking a whole chicken.  I've never done this before, so I went to the Internet for help. 

Below is a a link to a recipe that I found. It looked simple enough, I had all the ingredients, so it's in the pot cooking now.  I will let you know the outcome after my family eats it tomorrow.  

http://www.food.com/recipe/whole-chicken-crock-pot-recipe-33671

Quick Turkey Chili

2 ½ - 3lbs ground turkey breast
1-½ packets McCormick Hot Chili Seasoning Mix

3 cans sliced stewed tomatoes (unsalted)

2 cans black bean (drained)

1 can dark red kidney beans (drained)

½ cup sugar

4 tbs. black pepper

4 tbs. granulated garlic poweder

4 tbs. Lawry'’s all season salt
1 large red onion
3-4 garlic cloves minced
¼ soy sauce (low sodium)
2 cups brown rice

Brown ground turkey in saucepan.  When cooking with turkey, remember that turkey has fewer flavors than beef, so you should season the ground turkey well as you brown it.  Combine red onion, 2 tbs. garlic powder, 2 tbs. ground black pepper, 2 tbs. lawry’s all season salt and soy sauce in pan with meat. Brown turkey slowly (low to medium heat).

While you’re waiting for the meat to brown, put the kidney beans, black beans, and stewed tomatoes in large pot.  DO NOT cook yet; just prep for the ground turkey. Also, make sure to clean those can tops well.  You don’t know what crawled around on those cans while they were sitting in some warehouse.  I know it sounds crazy, but I’m anal about that kind of stuff.

Once ground turkey is browned, spoon the turkey into the pot with the tomatoes and beans.  Add remaining spices, garlic sugar, and chili seasoning mix; stir well and cook on medium heat for about 30 minutes.   I’m still getting use to measuring ingredients, so I am estimating on the spices.  Please bear with me and remember to taste it as you go along, and season it to YOUR taste.

I prefer my chili served over brown rice; which is healthier than white rice, but eat yours however you like it.  My plan was to have salad tonight, but the salad section was cleaned out yesterday and I didn’t feel like going out today, so we’re having spinach instead of salad and some cornbread.

Enjoy!