Shakin & Bakin Foodie Blog

Award-winning, Chef Adrianne Calvo has created a brand new way to enjoy chili just in time for the Super Bowl. Calvo has added her own twist in efforts to elevate the common, (yet most internet searched) chili recipe by adding her crowd-pleasing short rib. Chef Adrianne's short rib was named one of the '50 Things You Need To Eat Before You Die' by Thrillist in 2015. Combining her short rib with some simple ingredients is sure to be the perfect play on Game Day. The recipe makes 10 servings.

Slow Cooker Ribs and Chili Recipe

3 lbs Short Rib (boneless), trimmed of excess fat
1 yellow onion, chopped
1 green bell pepper, chopped
8 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon oregano
1/4 cup brown sugar
1/4 teaspoon cayenne pepper
1 can (28oz) diced tomatoes
1 can tomato paste
1 can (28oz) crushed tomatoes
1 cup dark beer
2 (16oz) cans Red Kidney Beans
Kosher salt and pepper to taste

Directions: Place all ingredients in the slow cooker on the low heat setting. Cover and cook for 6-8 hours. Adjust seasoning with salt and pepper. Once done, serving immediately. Refrigerate all leftovers once cooled.

CHEF ADRIANNE CALVO: Adrianne Calvo is the Executive Chef and owner of Chef Adrianne's Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC's 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne's Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit www.chefadriannes.com or follow her on Instagram: @chefadrianne

During the summer months, I often make stuffed green peppers that my family enjoys, so I knew when I saw this recipe that my family would enjoy the soup version too! What's really great about this soup recipe is that it can be made on the stove-top or in your slow cooker. I've been making it in my slow cooker and it always turns out delicious! In addition, during the summer I like to freeze my excess green bell peppers to use during the winter months. I chop them up and freeze them in 2 cup portions. When I make this recipe I can use fresh bell peppers or I can use the ones that I have in my freezer.

When it comes to serving it...some of my family members enjoy it with melted shredded cheese on top, while others enjoy it served plain. In addition, I sometimes serve it with toasted cheesy garlic bread or with cornbread on the side. Both are equally good served with this soup. The recipe is super versatile and you can spice it up to your own liking! If you have a small garlic bulb on hand, you can mince that up and toss it in with your doing the meat mixture portion of the recipe.

Slow Cooker Unstuffed Green Pepper Soup Recipe

1 lb. lean ground beef
2 to 3 cups uncooked white rice
1 - 32 oz. jar spaghetti sauce
1-2 cups of water
3 green bell peppers, chopped
1 onion, finely chopped
24-36 cherry tomatoes, sliced in half
1 1/2 tbsp. basil
1 tbsp. parsley
1 1/2 tbsp. oregano
1/2 tsp. red pepper flakes
salt and ground black pepper to taste
In a large skillet, brown the lean ground beef. Drain away grease. Return to heat and stir in the chopped green bell peppers, finely chopped onion and the sliced cherry tomatoes. Reduce heat to low and simmer for 6-7 minutes.

In the slow cooker, combine together your cooked hamburger & veggie mixture with the 32 oz. jar of spaghetti sauce. Stir in the basil, parsley, red pepper flakes and oregano. If you want to add salt & ground black pepper to it, you can do it now or let people add their own when you serve it. Turn the heat up to high and cook for 1 hour on high. While it's cooking prepare the white rice.

Follow directions on the package to cook your white rice. Once done, drain away the water. Stir the white rice into the mixture that is in the slow cooker and add at least 1 cup of water, more if the mixture is too thick. Cover and reduce the heat to low.

Slow cook the green pepper soup on the low heat setting for about 2 hours. If you're not ready to sit down and eat, reduce the heat setting to warm until you're ready to serve it.

During this time of the year we are all super busy. We've got the holidays upon us and don't have time to be spending hours upon hours in the kitchen preparing food. One of the things I like to utilize as much as possible during these busy weeks in my slow cooker (crockpot) to make delicious foods for my family and/or party guests.

Today I am going to share with all of you my favorite recipe for Crockpot Sweet & Sour Meatballs. When I make this recipe I buy bags of the fully cooked beef meatballs at my local dollar discount store. Yes, you read that right, the dollar store! They sell 12 oz. bags of fully cooked & seasoned beef meatballs for $1.00 per bag!

Slow Cooker Sweet and Sour Meatballs Recipe

10 oz. jar sweet and sour sauce
1⁄4 cup packed light brown sugar
3 Tbsp. soy sauce
1/4 tsp. salt
1⁄2 tsp. ground black pepper
2 1⁄2 lbs. frozen beef meatballs (fully cooked
1/4 to 1/2 cup green bell pepper, finely chopped
20 ounce can pineapple chunks, drained
I use the largest slow cooker that I own which I think holds 5 quarts. Pour the sweet & sour sauce, brown sugar, soy sauce, salt, ground black pepper and finely chopped green bell pepper into the base of the slow cooker and stir. Gently add in the frozen beef meatballs and the drained can of pineapple chunks. Stir to combine all ingredients.

Place the lid on the slow cooker and turn the heat up to the HIGH setting for one hour. Reduce heat to the low setting for 4-6 hours or until done. Once done...you can use the warm setting to keep them warm while serving them at a party or enjoy them right away. Refrigerate any leftovers and reheat in your microwave oven on 50% power until they are heated through.

Note: I find that this freezes well too! I will often make big batches and freeze it for later use. I let it cool completely and then spoon everything into a freezer-safe plastic container (make sure you spoon a lot of the sauce into the container) and FREEZE for up to 3 months. Thaw in the refrigerator overnight and reheat right before serving time.

I love using my slow cooker and probably use it 3 times a week to make various lunch and dinner recipes. During the weekends I like to use it to make desserts. One of my favorite things to make in my slow cooker happens to be a good old-fashioned vegetable soup but instead of using a beef roast, I use ground beef and I add a little pasta to it to make it hearty.

This veggie soup is delicious and you can really tailor it to suit your own taste buds. Sometimes when I have fresh cabbage available from our garden, I will shred some of that up and toss into the mixture while it is cooking. In addition, it freezes really well for future meals. Enjoy!

Slow Cooker Beef Vegetable Soup Recipe

1 lb. lean ground beef, browned, grease drained
1 large bag frozen, thawed mixed vegetables
6 cups V-8 tomato juice
4 cups cooked, drained pasta shells
1/4 cup diced green peppers
1/4 cup diced sweet onion
2 beef bouillon cubes, dissolved in 1 cup hot water
1/2 cup chopped red tomatoes
1 tablespoon basil
1 tablespoon parsley
1 teaspoon salt
3/4 teaspoon ground black pepper

Brown the ground beef in a large skillet along with the diced onions and green peppers. Drain grease and dump into the bottom of your slow cooker. Add in the thawed mixed vegetables, V-8 tomato juice, cooked & drained pasta shells, beef broth, chopped tomatoes, basil, parsley, salt and ground black pepper. If needed you can add additional tomato juice, water or beef broth to your liking.

Cover and cook on the high setting for 1 hour. Reduce heat and simmer on the low setting for 3-4 hours. If you are not ready to eat, turn the heat down to just the "warm" setting until serving time.

One of my favorite slow cooker (crock pot cooking) cookbooks is the "Easy Everyday Slow Cooker Recipes" by author Donna-Marie Pye and published by Robert Rose. This cook book has 200 easy-to-follow slow cooker recipes and tons of mouth-watering photos.

One of our favorite recipes in the book is the Pineapple Ginger Pork on page 283. Here is her recipe. Every time I make this, my family gobbles it up and wants more!

Slow Cooker Pineapple Ginger Pork Recipe

12 oz. pork tenderloin, cut into 1" cubes
2 tsp. cornstarch, divided
2 tbsp. soy sauce, divided
1 tsp. sesame oil
1 small onion, thinly sliced
1 clove garlic, minced
1 tbsp. packed brown sugar
1/4 tsp. ground ginger
1 can pineapple tidbits, juice reserved
1/4 cup chicken broth
2 tbsp. ketchup
1 tbsp. rice vinegar
1 tbsp. hoisin sauce
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
In a bowl, toss together pork, half the cornstarch, half the soy sauce and the sesame oil. Let stand for 30 minutes. Transfer to the slow cooker.

In a bowl, combine together the onion, garlic, brown sugar, ginger, the remaining cornstarch, soy sauce, pineapple juice, chicken broth, ketchup, rice vinegar and hoisin sauce. Pour over pork.

Cover and cook on low for 6-8 hours or until pork is tender.

Add pineapple tidbits, red pepper and green pepper (we substitute and always use a yellow bell pepper instead of a red one). Cover and cook on high for 15 minutes or until peppers are tender-crisp.

Serve over freshly cooked rice or alongside your favorite rice. Enjoy!

Here in Pennsylvania we make and eat a lot of Pork Roast and Sauerkraut! Back in the good old days my grandmother would make hers in a large roasting pan in her oven. I don't have time for that so I prefer to do mine in my slow cooker (the crock pot) and slow cook it for 7 or 8 hours throughout the day. We like our pork and sauerkraut served over a big helping of freshly prepared mashed potatoes, but you can certainly serve it on the side.

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.

How many of you love apple sauce? How many of you have tried pear sauce? Well, if you have never tried pear sauce but love applesauce, I think you will love it and it is very easy to make! Now, I don't list out the amount of ingredients because we just taste test it and make it according to our own taste buds.

Slow Cooker Pear Sauce Recipe

20 to 30 fresh ripe pears
1 to 2 teaspoons lemon juice
ground cinnamon
granulated sugar
water

Remove skin, seeds and core from pears. Chop them up into pieces and place into your slow cooker. Add just enough water to cover the pears. Stir in the lemon juice. Cover and cook on high for one hour, reduce heat to low and cook for 3 additional hours.
Use a ladle and spoon out all of the water. Spoon pears into a blender or food processor. I use a NINJA. Cover and blend for about 10 to 15 seconds. Remove lid and stir in ground cinnamon and granulated sugar according to your own taste buds. Cover and blend for an additional 10-15 seconds. We like ours very creamy. If you like it chunky, blend less.

Let it cool in the blender container to room temperature. You can then spoon it into freezer containers and freeze or you can home can it into mason jars. You will want to follow your canner's processing instructions for applesauce and make it the same way.

Sometimes I can mine (good for up to 1 year) and sometimes I freeze it like I did last week. I find it will last nicely in my freezer for up to 6 months. I like to freeze in 1/2 cup and 1 cup portions since there are no preservatives in it...I don't like to thaw out big batches and waste any.
To Thaw: Remove from freezer and place in the refrigerator overnight. Once thawed, it will keep for about 3 days.

To Print Recipe: Click on the share button located at the bottom of this post. A new window will open. Click on PRINT and the recipe will load into the window for printing. Enjoy!

Life is stressful enough without your having to spend hours slaving away in the kitchen making meals. Give yourself a well-deserved break instead and put your slow cooker to work. Once you've prepared the ingredients, this heaven-sent machine will do all the work for you. Stocks, soups and stews couldn't be easier - and this book will also show you how to expand your repertoire and make imaginative recipes that will wow.

I Love My Slow Cooker gives you more than 100 recipes for hearty soups and starters, tender meat, delicious poultry and fish courses, inspiring vegetarian dishes and divine desserts. As the steam rises in a slow cooker, the flavors intensify and the ingredients become meltingly tender. You'll find here the succulent, comforting flavors that are unique to the slow cooker. Each recipe shows the time it takes to cook, and a symbol on some of the recipes indicates it's a super-easy meal.

Whatever the occasion you'll find in this book everything you ever wanted - and more - for your much-loved slow cooker.

About the Author: Beverly LeBlanc is the author of 11 cookbooks and was the food editor of the UK edition of Reader's Digest. She regularly contributes recipes to a number of publications, including the Sunday Telegraph and Bella.

My Thoughts: I received a copy of this soft-cover cookbook to review for all of my foodie blog readers. I collect cookbooks and I absolutely love ones that feature slow cooking since I use my slow cooker 2-3 times every week. It is a "must-have" small appliance in my kitchen!

This cookbook is broken down nicely into the following chapters: Introduction, Soups & Sauces, Meat & Poultry, Fish & Shellfish, Vegetarian, Desserts, Basic Recipes & Accompaniments and then the Index finishes up the book.

The foodie photography in this cookbook is absolutely gorgeous...mouth-watering to be exact! When you look at the photos...you want to immediately get out the ingredients and whip up the recipe being featured. At least I did!

Inside you will find recipes for: Vanilla & Pepper-Poached Pears, Two-Bean Chili, Traditional Plum Pudding, Stuffed Peppers, Spiced Figs, Salmon Terrine, Saffron Risotto, Pulled Pork, Pesto Sauce, New England Pot Roast, Lemon Pudding, Hot Chocolate Sauce, Fisherman's Supper, Dark Toffee Sauce, Curried Ground Beef & Peas, Creamy Rice Pudding, Cajun Chicken Liver Rice, Barbecue Sauce and many more!!!

Overall, this is a really nice slow cooker cookbook and I am super excited to have it in my collection. All of the recipes are laid out nicely in the book, easy-to-read and the majority of them use ingredients that are readily available in your grocery stores. I give it a 9 out of 10 stars on my cookbook rating scale.

You can buy this cookbook at Amazon.com.


Disclaimer: Shelly Hill has personally reviewed the product listed above. Shelly has not received any monetary compensation for her review. Shelly did receive a free product to try out so she could evaluate and use it for her review. Her thoughts & opinions in this review are unbiased & honest and your opinions may differ. The Shakin N Bakin Blog is not responsible for delivery/shipping of giveaway items won from this blog nor are we responsible for mis-use or injury caused by items won from this Blog. Content on this blog is copyrighted, all rights reserved. We reserve the right to legally pursue anyone who violates our rights and/or steals our copyrighted material.

A slow cooker is a great small kitchen appliance to use all year long, especially during the hot summertime months when you don't want to heat up your kitchen. The crockpot is also a great appliance for those of you who lead very busy lives or work outside your home. You can assemble all of your recipe ingredients together the night before or early in the morning. Slow cook your meal all day long on the low setting and when you get home from work, dinner is done.

This recipe is very easy to prepare, only requires a few different ingredients and will make 6 hearty servings. Perfectly for family dinner night!

Slow Cooker Cheesy Chicken Recipe

6 boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
2 teaspoons parsley
2 (10.75-oz.) cans condensed cream of chicken soup
1 (10.75-oz.) can condensed cheddar cheese soup

Rub chicken breasts with salt, ground black pepper, parsley and garlic powder. Place the seasoned chicken breasts in a slow cooker (crock pot) and pour the canned soups over the top. Cover and cook for 6 to 8 hours on the low setting.

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.

A few times throughout the year I get out my slow cooker (crockpot) and make several batches of homemade applesauce for my family. Some of these batches I can (you can find my applesauce canning recipe here on my blog) and some of the batches I place into plastic containers and freeze.

When I freeze apple sauce I only use freezer-safe or glass containers and I like to freeze them in individual portions or in one to two cup portions. I freeze in smaller proportions because there are no preservatives used and once thawed it is only good for up to three or four days in your refrigerator. We keep ours in the freezer for up to 4 months safely.
Slow Cooker Creamy Cinnamon Applesauce Recipe

8 to 10 large apples, peeled, cored and chopped
water
ground cinnamon
granulated sugar
TruLemon or lemon juice

I peel, core and chop my apples. The smaller you chop them, the quicker they cook up. Place them all into your crock pot (slow cooker). Add just enough water to slightly cover them. Sprinkle a little TruLemon or lemon juice on top, add a few teaspoons of granulated sugar and some ground cinnamon. I just added the amount that we personally like. Cover and slow cook on the low setting for 4 hours.

As your apples cook down, use a ladle to spoon out some of the water content. They are done when they are soft. Do a taste test and if the mixture is sweet enough for you, proceed. If not, add in a little more granulated sugar, cover and cook for an additional 10 to 15 minutes to allow the sugar to dissolve.

Spoon out the apples using a slotted spoon and place them into your blender. Sprinkle in just a little more ground cinnamon. Cover the blender container and process on low until it is the consistency that you like. We like ours smooth and creamy with no apple chunks.

Spoon your newly made applesauce into clean freezer-safe containers. Let them sit at room temperature with the lids off to cool. Once completely cool, place the lids on them, label and freeze.

Note: You can print out this recipe & instructions by clicking on the SHARE button located at the bottom of this post. A new window will open, click on the PRINT button and the recipe will load into the window for printing. Enjoy!

My husband loves Italian sausage and when we purchase it we get it from the local butcher shop. You can also find it in any grocery store but he swears the local butcher makes it better and it's more affordable. Last weekend he was hungry for his Italian sausage and we decided to toss it into our slow cooker (the crockpot) and slow cook it with some sauerkraut. This recipe will make 4 to 6 servings.

Slow Cooker Italian Sausage and Sauerkraut Recipe

3 lbs. Italian Sausage
1 lb. bag Sauerkraut
2 tbsp. fresh parsley, finely chopped
1 tsp. salt
3/4 tsp. ground black pepper

Cut the Italian sausage into manageable pieces. Place them into a large skillet and brown the outsides for 2 to 3 minutes over medium heat. Remove from heat. Toss the sausage pieces into the slow cooker and cover them with water. Turn the heat on high and cook for 2 hours. Turn heat down to low. Drain water from the sauerkraut and pour it into the slow cooker. Toss in the chopped fresh parsley, salt and ground black pepper. Cover and simmer on low for 3 to 4 hours. Remove and serve immediately.

When we make this recipe we like to serve it over freshly made mashed potatoes which makes for a filling and hearty meal. You can spice up the sausage by tossing in some garlic, onions and peppers if desired but we prefer ours more on the plain side since we toss in the sauerkraut. 

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.

During the cold winter months I seem to use my slow cooker more and more to make dinner for my family. During those blistering cold & windy days...nothing warms you up more than a big bowl of homemade Chili Con Carne!

This recipe will make 3 to 4 hearty servings. If you have a large slow cooker, you can certainly double the ingredients to make a big family sized portion.

Slow Cooker Chili Con Carne Recipe

1 lb. lean ground beef
1 small onion, finely chopped
1 clove garlic, minced
28 oz. can diced tomatoes, undrained
15 1/2 oz. can chili beans in sauce, undrained
2 to 3 tbsp. ground chili powder
1 tsp. ground cumin
1 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. hot pepper sauce
2 tbsp. brown sugar

In a large skillet brown the ground beef, onion and minced garlic until the meat is done. Drain away the grease and fat. Pour cooked ground beef into your slow cooker and then stir in the rest of the ingredients, stirring after each ingredient addition as you go along. Cover.

Turn the slow cooker heat setting to high and cook for 30 to 45 minutes on high. Reduce heat and cook on the low setting for 4-5 hours or until done. Turn off heat and serve immediately.

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.

I love using my crock pot (slow cooker) and during this time of the year I found myself using it even more. When it's cold and dreary outside, we like to come home to a hot meal that is already prepared. I always have a pork roast in my freezer and every few weeks I put that pork roast into my slow cooker and slowly cook it all day long so we can make homemade pulled pork sandwiches. It's one of the easiest recipes you could ever make in your slow cooker.

You can use whatever your favorite barbecue sauce is...here in our home our favorite is Sweet Baby Ray's so that is what we use when we make this recipe. Below the recipe you will find instructions on how to freeze your pulled pork for future meals. This is great if you are into once a week or once a month cooking and freezer meals like we are. See below for the freezing instructions.

Slow Cooker Pulled Pork Sandwiches

2 to 3 lb. Pork Roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon basil
1/4 teaspoon oregano
1 bottle sweet barbecue sauce (your favorite brand)
water

Mix together the salt, ground black pepper, basil and oregano in a small bowl. Use this dry rub to season your raw pork roast. We rub it onto all sides of the roast. Place roast into the crock pot (slow cooker) and add enough water to cover the roast. Turn the heat setting on high and cook for one to two hours on the high setting. Reduce heat to the low setting and slow cook for 4 hours on low. Use a ladle and spoon out 3/4 of the water that is left. Use a fork and a knife to shred up the pork, this should be easy to do now that it's fully cooked. Pour 1/2 to 1 full bottle of barbecue sauce into the slow cooker with the shredded up cooked pork. Cover and simmer on the low setting for 1 to 2 hours or until done. Spoon pulled barbecue pork onto sandwich buns and serve immediately.
Future Freezer Meals: Cooked pulled pork freezes really well for future meals. I like to freeze mine in 2 cup portions in freezer safe containers. Fill the container to within 3/4" of an inch from the top. Place lid on top, label and freeze. It will keep for up to 6 months in the freezer. When ready to use...remove container from the freezer and thaw in the refrigerator overnight or for 4-6 hours. Reheat on the stove top or in the microwave oven. A 2 cup portion makes 3 to 4 sandwiches, depending on how full you like them. Freeze cooked pork in larger portions for bigger families. Do not freeze it already combined as a sandwich as the bread will be soggy once thawed.

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.

A few months ago my sister had us over for dinner one night and she made this delicious slow cooker coconut chicken curry recipe that we just loved! Since that time I have made it several times for us for dinner and it has quickly became a favorite.

To Print This Recipe: Click the share button located at the bottom of the post. When it opens up with your options click on the print option. A new window will open up and then you just click on print to print out the recipe without printing out everything else on this blog.

Slow Cooker Coconut Chicken Curry Recipe

1 tablespoon vegetable oil
4 boneless, skinless chicken breasts
3 large potatoes, peeled and chopped
1 small onion, sliced
14 oz. can coconut milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 teaspoons curry powder
1 teaspoon red pepper sauce
1 cup reduced-sodium chicken broth
10 oz. bag frozen peas, thawed
cooked rice

In a large frying pan heat up the vegetable oil. Add in the chicken breasts and brown them on all sides. Place potatoes and onion into your slow cooker and place the browned chicken breasts on top.

Combine together the coconut milk, salt, ground black pepper, curry powder, red pepper sauce and chicken brown in a bowl and whisk together until well blended. Pour this mixture over the top of the other ingredients in your slow cooker.

Place lid on top and turn the heat seating onto high. Cook for 1 hour on high and then reduce the heat to the low setting. Continue slow cooking on the low setting for 5 to 6 hours or until done. Remove and serve immediately over cooked rice.

The 163 Best Paleo Slow Cooker Recipes is a 224 page cookbook featuring 163 gluten-free recipes. The cookbook is written by author Judith Finlayson and is published by Robert Rose books.

The Paleo diet is one of the most popular diets being followed today and has been embraced by nearly 1.5 million people in North America. The basic principle of the diet is that the recipes contain no grains or legumes (therefore making all of them gluten-free), no refined sugars and no refined oils or processed ingredients.

Slow cookers are hugely popular because they're so convenient and the results so delicious. All the recipes in this book pay very close attention to paleo guidelines, while also recognizing that there's a wide variety of reasons that people choose to eat paleo that go way beyond weight loss.

Book Title: 163 Best Paleo Slow Cooker Recipes
Author: Judity Finlayson
Publisher: Robert Rose
ISBN: 978-0-7788-0464-2

Examples of Recipes in Book:

* New World Leek & Pepper Soup
* Cabbage Borscht
* Fruit-Spiked Chicken Curry
* Braised Swordfish
* Down-Home Shrimp
* Southwestern Brisket
* Wine-Braised Veal with Rosemary
* Chinese-Style Braised Pork
* Mixed Vegetable Coconut Curry
* Louisiana Ratatouille
* Gingery Pears Poached in Green Tea
* Chocolate Flan with Toasted Almonds
* Plus many more!
My Thoughts: I am new to Paleo cooking and even though I don't focus on this type of cooking in our menu planning, I have enjoyed learning more about it through this cookbook. Even if you don't do an official Paleo diet, you will still enjoy the tasty recipes contained inside the pages of this book.

One of our favorite meats happens to be pork so we decided to try out their Farmhouse Pork Stew recipe that is featured on page 176. This is one of the more extensive recipes in the book but it was well-worth our efforts. Once we had everything prepared we slow cooked it in our slow cooker for about 4 hours on the high heat setting. What is really nice is that the author gives you various tips on preparation and/or serving with all of her recipes. We thought this one was delicious and definitely will be making it again.

Another thing I loved about this cookbook is that she includes various homemade condiments recipes in the back. I found her homemade horseradish recipe and whipped that up to serve with some fish we had a few nights ago. It only requires 5 ingredients and wow...it was delicious! Way better than store bought junk!

In 2 weeks we are hosting a dinner party and we are going to make the author's Poached Pears in Chocolate Sauce for the dessert. The recipe looks very easy to prepare and will serve 6-8 guests. I love pears and I love chocolate, so I think this one will be a keeper too!

Within the pages of this book you will find some full color photographs of some of the completed dishes. The photos are mouth-watering and will have you wanting more! I only wish that each recipe came with a photo but that is okay...I am still pretty impressed with my new cookbook!

You can find this cookbook and many more by visiting Robert Rose online.

Disclaimer: Shelly Hill has personally reviewed the product listed above. Shelly has not received any monetary compensation for her review. Shelly did receive a free product to try out so she could evaluate and use it for her review. Her thoughts & opinions in this review are unbiased & honest and your opinions may differ. The Shakin N Bakin Blog is not responsible for delivery/shipping of giveaway items won from this blog nor are we responsible for mis-use or injury caused by items won from this Blog. Content on this blog is copyrighted, all rights reserved. We reserve the right to legally pursue anyone who violates our rights and/or steals our copyrighted material.

I love using my slow cooker (the crock pot) to make a wide variety of dinners for my family. A few weeks ago I decided to throw a few ingredients together and let them slow cook in my crock pot for a few hours. The results, was a delicious dinner!

Creamy Mushroom Crock Pot Chicken Breasts Recipe

3 to 4 boneless, skinless chicken breasts
1 can cream of mushroom soup
1 can of milk
1 can of water
1/2 cup fresh sliced mushrooms
1/8 cup finely chopped onions
2 tablespoons parsley
1 small garlic clove, minced
1 teaspoon salt
1 teaspoon ground black pepper
4 russet potatoes, skin peeled and chopped into chunks

In the crock pot, combine together all of the ingredients except for the chicken breasts. Once your ingredients are combined, place the 3 to 4 chicken breasts into the mixture and cover the crock pot with your lid. You can slow cook the entire thing on low for 6 to 8 hours or on the high setting for 3 1/2 to 4 1/2 hours.

Once done, spoon out the chicken breasts and place them onto a dinner plate. Spoon the sauce and veggies on the top or on the side. Enjoy!

I have been very fortunate for the past few months to be participating in the Robert Rothschild Farm blogger program and sampling a lot of their delicious gourmet food products for all of you and offering my opinion on them here on the SNB Foodie Blog. Today's recipe is their Anna Mae's Pulled Pork recipe and it is absolutely delicious and super easy to make!

Anna Mae's Pulled Pork Recipe

1 center cut pork roast (2-2 1/2 lbs), trimmed as desired
3 Tbsp. Robert Rothschild Farm Chop House Steak & Beef Rub
1 medium onion, thinly sliced
1 bottle Robert Rothschild Farm Anna Mae's Smoky Sweet Sauce

Coat your pork roast with the Chop House Steak & Beef Rub, covering all sides. Placed sliced onions on the bottom of slow cooker that has been coated with non-stick spray. Top with pork. Cook on low for 6 hours or until it pulls apart easily when tested with a fork. Remove roast to a cutting board and shred with two forks. Return the meat to the crock pot and stir into the onions. Add Anna Mae's Smoky Sweet Sauce and stir again to combine. YUMMY!!!

This is great served with Chardonnay or Malbec wines, rye beer or Roggenbier and fabulous served with goat cheese, Feta or Provolone.

Thank you Robert Rothschild Farm for another fabulous sauce and recipe!

Here is a delicious recipe by the great folks over at KRUPS and it only takes a handful of ingredients to make. Pulled Pork Sandwiches are great for lunch, dinner and backyard bbq's and family get-togethers.

Pulled Pork Sandwich Recipe

1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle of Coke
1 (18 ounce) bottle of barbeque sauce
8 hamburger buns, split and lightly toasted

Directions: Place the pork tenderloin in a slow cooker; pour the Coke over the meat. Cover and cook on low for 6 to 7 hours. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Every year for the past 30 years on New Years Day I always cook a pork roast and some sauerkraut in my crock pot for dinner later that day. I like to serve buttered corn and mashed potatoes on the side along with a cherry pie and vanilla ice cream for dessert.

Making a pork roast in your slow cooker is really easy to do! You simply place it into your crock pot with enough water to cover the roast. Slow cook it on the low setting for 6-7 hours or on the high setting for 4-5 hours. I like to drain off a lot of the water when its done cooking and then add in either the canned sauerkraut or bagged sauerkraut and cook it for another 1-2 hours.

This has become a family tradition every New Years Day and my daughter requests this meal a few times through out the year too!

What does your family enjoy eating on New Years Day?