Tag Archives: slow cooker

Cranberry Orange Bourbon Beef Stew w/ Sage Romano Grits + #StubbsInsider Giveaway

Posted on by
74

This post and giveaway was sponsored by Stubb’s Legendary Bar-B-Q , however all opinions, comments and enthusiasm are my own.

Cranberry Orange Bourbon Beef Stew on Sage Romano Grits

This holiday season, I’ve made a vow to make all my meals with love, happiness and smiles. Not just the big celebration dinners, but also the crazy night meals when we’ve been out all day running errands, visiting with family or volunteering with our favorite charity (Brown Santa).  Some times on these chaotic nights, I get grumbly about making supper, but shortcuts with Stubb’s Legendary Bar-B-Q products  keep me grinning even after sitting in shopping mall traffic or spending hours trying to figure out which bulb in a string of lights has burned out.

Cranberry Orange Bourbon Beef Stew on Sage Romano Grits in slow cooker

For this slow cooker recipe, I’ve used Stubb’s Smokehouse Bourbon Cookin’ Sauce. This convienient product (which is gluten free) works in both the skillet and slow cooker. It contains a flavorful sauce pouch made with bourbon, garlic and rosemary along with a spice packet that can be used to prep the meat. Browning Stew Meat

One little hint extra step I have for this quick and easy recipe is to brown the stew meat before putting in the crock pot. While this may seem unnecessary (and you can skip if absolutely pressed for time), it does create an amazing caramelization on the beef which helps to create a more complex flavor experience. Cranberry Orange Bourbon Beef Stew on Sage Romano Grits - an easy slow cooker meat that will satisfy your guests this holiday season.

Don’t just think of Stubb’s ONLY as a way to fix traditional Texas BBQ. They have so many delicious Bar-B-Q sauces, marinades, rubs and Cookin’ Sauces that offer bold flavors to spur on your creativity in the kitchen this holiday season.

Of course, I love to create my own new holiday recipes as well as revisit family food traditions, but why recreate the wheel on every single side dish for Thanksgiving, Christmas and other winter family gatherings when Stubb’s has complied a delicious collection of recipes for the season?! stubbs-roasted-brussels-sprouts

Yes-sir-ee, the Stubb’s Roasted Brussels Sprouts will be a delicious compliment to my Slow Cooker Cranberry-Orange Beef Stew with Rosemary Garlic Grits. You need to try these, so amazing!   

stubbs-cranberry-orange-beef-packageTo help you get cooking with down-home but daring style, I’m hosting a giveaway for one reader to win a Stubb’s Prize Pack that includes a spatula, T-shirt, Stubb’s hat and coupons for free Stubb’s products (yeehaw)!  Just enter via the Rafflecopter app below:

a Rafflecopter giveaway

Cranberry Orange Bourbon Beef Stew on Sage Romano Grits
Print
Cranberry Orange Bourbon Beef Stew w/ Sage Romano Grits
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 
Warm up with this tasty beef stew that is slightly spicy, sweet and tangy -- it makes a hearty meal topped on grits but you can also pair with pasta, potatoes, and whole grains.
Course: Main Dish
Cuisine: American, Southwestern
Servings: 4 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 1/2 to 2 pounds beef stew meat
  • 1 Stubb’s Cooking Sauce Smokehouse Bourbon Spice Packet*
  • 1 large sweet yellow onion, coarsely chopped
  • 1 16-ounce can whole berry cranberry sauce
  • 1 large orange, peeled, segmented and cut in pieces or usee 3 smaller "halo" or "cutie" tangerines
  • 1 ounce bourbon whiskey
  • 1 Stubb’s Cooking Sauce Smokehouse Bourbon Spice Packet Sauce Pouch*
  • 1 cup fresh cranberries
  • garnish Fresh Parsley and Orange Zest
For Grits:
  • 1 cup instant grits
  • 4 cups water
  • 1/2 cup finely grated Romano cheese
  • 1 teaspoon ground sage
  • 1 teaspoon salt
Instructions
for stew
  1. Sprinkle stew meat with spice packet from Stubb’s Slow Cooker Sauce (or simply season with salt and pepper for alternative preparation).
  2. Heat large, heavy-duty skillet to medium-high heat and brown stew meat in single layer. Don’t overcrowd, work in batches if necessary, draining cooking liquid between.
  3. Add browned stew meat to 6-quart slow cooker along with chopped onion, cranberry sauce, orange segments, orange zest, bourbon and Stubb’s Slow Cooker Sauce. Stir to combine.
  4. Top slow cooker with lid and simmer on high heat for 4 to 6 hours, or until beef tender. If desired, add 1 cup fresh cranberries to last 1 hour of simmering.
  5. *** If you can’t find Stubb’s Cookin’ Smokehouse Bourbon Flavor, the use this substitute. To season stew meat before browning, sprinkle with mixture of 1 teaspoon salt, 1 teaspoon ground pepper and ½ teaspoon red pepper flakes. For liquid, add 1 cup beef broth, 1 teaspoon chipotle chile powder, 1 teaspoon ground cumin and add an additional 1 ounce of bourbon whiskey.
for grits
  1. Add water to saucepan and bring to boil over medium-high heat. Slowly stir in grits, sage and salt and then reduce to medium-low for simmer.
  2. Simmer for about 7 minutes stirring frequently. When thickened, stir in cheese until incorporated. Remove from heat.
  3. To serve, place a mound of grits on a plate and use a slotted spoon to remove beef, onions and fruit from slow cooker. Top with optional garnishes of grated orange zest and chopped parsley.

Slow Cooker Beef Meatballs with Sriracha Lime Sauce

Posted on by
Reply

Disclaimer: I was provided compensation for the development of this recipe and my time at #FreshSummit, however this blog post, my opinions and enthusiasm are provided complementary! 

Jennifer Fisher of TheFitFork.com at Litehouse Foods booth PMA Fresh Summit 2016

 I was in Orlando earlier in the month for Fresh Summit 2016, a massive trade show that brings together produce industry peeps from around the world to showcase innovation, provide inspiration and track trends. With more than 1,100 exhibitors on the expo floor, there were fruits, veggies, nuts, and fresh packaged foods at every turn. But, were there meatballs? Why, yes, there were!

litehouse-pma-booth-menu-2016That’s right; I was cooking up a storm again for Litehouse Foods in their beautiful, backyard inspired booth. With football playing on the big screen, a spread of apple cider and snacks, and good eats coming from the kitchen (including my Sriracha Lime Meatballs), this was the ultimate homey hangout.

 

Sriracha Lime Dressing over meatballsHopefully in your house, the crowd gathering for these (Slow Cooker) Beef Meatballs with Sriracha Lime Sauce will not be smaller than at the packed expo. Although, there WILL be a  crowd (just sayin’) becase this super simple, slow cooker recipe is a real weekend AND weeknight winner.  Just toss in a short list of ingredients into a Crock Pot, pour over a bottle of their new Srirarcha Lime Dressing and walk away. In a couple hours, you’ve got the ultimate football party appetizer to skewer up on toothpicks or a fusion-inspired, “take-out” take off dinner that you can serve with the slow cooker sauce over rice. My kids loved it!

Slow Cooker Beef Meatballs with Sriracha Lime Sauce is a super simple, easy party appetizer or easy weeknight main dish.

The Sriracha Lime Dressing is a new “sweet heat” product from Litehouse Foods that you can find in the fridge shelves of your produce department – they also make a Mango Habanero version. What I love about these two dressings is that they are super flavorful without being off the charts hot, only have 20 calories per serving, and are made with fresh ingredients that you’ve heard of – no weird chemicals or preservatives. You can also try this dressing as a glaze on chicken, dip for your spring rolls, or drizzle for your salads and wraps.

*I’ve also provided alternate instructions for the sauce in case you can’t find this dressing.

far-east-sriracha-lime-meatballs

 

far-east-sriracha-lime-meatball-appetizerServe meatballs over rice for supper or on a little bed of rainbow slaw for a healthy, balanced appetizer!

 

 

 

 

 

(Slow Cooker) Sriracha Lime Beef Meatballs turning mundane Monday into a sweet-heat celebration @litehousefoods @beeflovingtexas

Click To Tweet

What are you cooking in your slow cooker these days? Can you take the heat or do you like things milder? Big plans, races, events for fall — I’m doing a Spartan Beast this weekend!  Please share in the comments below – XOXO, Jennifer 

Print
(Slow Cooker) Beef Meatballs with Sriracha Lime Sauce
Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
 
Get the party (or dinner) started in spicy-sweet style with this crazy easy recipe that uses frozen meatballs and salad dressing. Lots of protein, low carb.
Course: Appetizer, Main Dish
Cuisine: Asian, Southern
Servings: 6 servings dinner
Ingredients
  • 1 26- oz package frozen “homestyle” mini meatballs (1/2-ounce each)
  • 1/2 cup finely diced yellow bell pepper
  • 1 large seeded, finely diced jalapeno pepper
  • 1 tablespoon minced garlic
  • 1/2 cup chopped red onion
  • 1/3 cup soy sauce
  • 1 12-oz bottle Litehouse Foods Sriracha Lime Dressing* *dressing swap instructions in last recipe step
Instructions
  1. Place frozen meatballs in 4-qt slow cooker. Add bell pepper, jalapeno, garlic, red onion, soy sauce and Sriracha Lime Dressing and mix to coat.
  2. Place lid on slow cooker and cook on high for 2 to 4 hours., stirring at halfway point. Serve on a toothpick as an appetizer. Or, serve with rice or noodles along with sauce in slow cooker for a meal. 
  3. *If you can’t find the dressing, swap for this mixture whisked together in a bow: 3/4 cup water, 1/4 cup lime juice, ¼ cup rice vinegar, 2 tablespoons Sriracha sauce, 2 tablespoons ketchup, 2 tablespoons sugar, 2 teaspoons corn starch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons chopped cilantro.   

{Slow Cooker} Steak & Squash Harvest Stew

Posted on by
2

Steak and Squash Harvest Stew comes together in the slow cooker for a hearty, healthy meal that is perfect for dinner on busy weeknights -- weekend meals too!I felt it for a second, the cooler morning that is. So I pulled out fringy scarf, boots and slow-cooker – yeehaw, fall weather is here. But, it was a total fake out, ended up being 90 degrees that day. Even though I shed my fall finery, my Crock Pot creation was a dinner winner not about to be tossed.  Rich, meaty, hearty and amazing nutritious thanks to wholesome ingredients like lean beef, pumpkin, acorn and butternut squashes.

You absolutely must pin this photo below if you like healthy, hearty and helpful! 

Steak and Squash Harvest Stew comes together in the slow cooker for a hearty, healthy meal that is perfect for fall and winter meals.

I originally made this recipe for my friends at BeefLovingTexans.com, I almost tried to call it Chili but then remembered some Texans don’t think beans belong in chili. Well, heck, I don’t care – I think everything belongs in chili! This one has a bit of chipotle chili powder to add smoky spice, but feel free to tone it down or kick it up with your favorite chili seasonings. chipotle-beef-butternut-pumpkin-chile-browning-meat

The beauty of this recipe is just dumping all the ingredients into a slow cooker and walking away. I prefer to sear my chili meat (I cubed up a sirloin steak) because that magical caramelization process that happens in the skillet creates a deeper, more complex flavor. But, if you are pressed for time, the stew still turns out dang delicious if you just dump the uncooked beef straight into the slow cooker crock.

Come to a hearty, healthy bowl of stew filled with pumpkin, squash, kidney beans and meaty steak morsels. Smokey chipotle and a touch of maple syrup magnify the taste magic of this easy slow cooker, crock post recipe. It's a great make ahead dinner when we want soup during fall and winter cold weather season.

I was worried the kids would be suspicious of the trio of winter squashes in the dish – pumpkin, acorn and butternut. But, they loved it and a new autumn family favorite was born – especially when paired with some cast-iron skillet cornbread. I can’t believe I’ve never shared this recipe in photo below — it’ll be served up on the blog next week! COME BACL!

Jalapeno Cheese Cornbread Skillet

So, why don’t you make this Steak & Squash Harvest Stew for supper this weekend – free yourself up some time to hang out with the family, hit a hay ride, visit the pumpkin patch, get lost in a corn maze.  It’s also a great little warmer-upper for those chilly afternoons tailgating and talking all things football or for the neighborhood Halloween potluck!

Warm up your weekend with Chipotle Steak & Squash Harvest Stew #beeflovingtexas #fitfluential

Click To Tweet

So, do you have a special family chili (errrr, I mean “stew” recipe)? Doing any special fall activities this weekend? Please share in the comments below – XOXO, Jennifer

Steak and Squash Harvest Stew comes together in the slow cooker for a hearty, healthy meal that is perfect for dinner on busy weeknights -- weekend meals too!
Print
{Slow Cooker} Steak & Squash Harvest Stew
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
 
Fall in love with this healthy, hearty stew featuring pumpkin, acorn and butternut squash -- toss in slow cooker to skimmer all day, come home to dinner!
Cuisine: American, Southwestern
Servings: 4 servings
Ingredients
  • 2 tablespoons avocado oil or, other high smoke-point oil
  • 1 tablespoon chipotle chili powder or sub your favorite blend
  • 1 pound lean beef stew meat cut in bite-size cubes huck, round, eye, rump roasts, etc)
  • 1 medium assorted chopped vegetables (onions, bell peppers, carrots, broccoli, asparagus, etc.)
  • 8 ounces (16-oz) package frozen butternut squash cubes, thawed or fresh
  • 8 ounces acorn squash cubed
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 15-oz fire-roasted diced tomatoes with juice
  • 8 ounces canned pumpkin puree about half a can
  • 1 15-oz fire-roasted crushed tomatoes with juice
  • 1 15-oz can beef broth
  • 2 tablespoons real maple syrup
  • 1/2 to 1 teaspoon dried red pepper flakes
  • 1 teaspoon salt
Instructions
  1. In a large skillet, heat oil over medium-high heat. Add chipotle chile powder and “bloom” in skillet by stirring around constantly for approximately 1 minute. Add stew meet and brown; add to 4 qt. to 6-qt. slow cooker.
  2. To slow cooker, add onion, squash, beans and pumpkin. Stir in the tomatoes, broth, syrup, red pepper and salt. Cover and cook on low for 6-8 hours or until meat is tender.
  3. Serve with desired toppings such as sour cream, cheese and green onions

Shiner Bock Beer Short Ribs with Chipotle Cheese Grits for CrossFit 16.1 Recovery

Posted on by
3

Shiner Bock Beer Beef Short Ribs can be made ahead in the slow cooler -- and then the grits only take 10 minutes make.Oh hello, how was your weekend? Mine was very meaty and gritty, let me explain! First up, I had to, ahem, knock out Cross Fit Games Open 16.1 Workout. And, when I say “knock out” I mean muster up every gram of grit I have to lunge around with a really-heavy-to-me 65 lb. overhead bar. Seems everyone else was worried about the Chest-to-Bar Pull ups in this WOD which I nailed unbroken (need to have some silver lining in the recap).However, the Achilles heel of my scrawny rear is any task that requires more butt strength than getting up off the couch. I kid, but still.

CrossFit Games Open 16.1 Workout - thefitfork.com

In the end and with many rest breaks, I lunged 275 meters with more than half of my body weight above my head  (tongue out!). . . at the finish of one set I half dropped the bar on my head. That hurt. As I bragged mentioned, I killed the Chest-to-Bar Pullups and the positive visualization of whipping those out is what would get me through the last few lunges in each round.  And, the burpees – well, they were burpees. One young beast of a girl at the gym scored nearly double to me – so awesome, so humbling!  Right now I am hanging at 14h place in my age group for the South Central states region (and will surely drop significantly by Monday night when all scores are reported), I’m really happy that I challenged myself to do something that was out of my comfort zone. That’s what it’s all about, right?!

Shiner Bock Short Ribs and Chipotle Cheese Grits

So, I rarely write a race or workout recap without also including a recipe –for me the love of food and fitness are forever entwined.  So, anticipating my fatigue from the CrossFit 16.1 WOD, I knew I was going to need a protein-rich meal to bring the old bod back to life. In the morning before heading out, I threw some beef short ribs and a bottle of beer in the slow cooker to work their magic. To prep dinner, I only needed 10 minutes to whip up some grits and toss a salad – thank you Crock Pot for doing all the heavy lifting at dinner!

Chipotle Cheese Grits are ready in 10 minutes and add South of the Border meets The South flair to dinner.

Hope you enjoy this recipe for SHINER BOCK BEER SHORT RIBS WITH CHIPOTLE CHEESE GRITS – I originally created it for the Texas Beef Council – head on over there if you’d like to learn a little more about this cut of beef or get my useful slow cooker tips. It’s a super easy and forgiving recipe that will pamper your primal meat cravings without any fuss. Not normally on my diet, the Chipotle Cheese Grits were a delicious treat . . . and using some of the beef liquid reserved from the Crock Pot complemented the peppers’ smoky heat and kicked up the flavor of often bland grits into beast mode!  And, the ribs were literally fall off the bone tender which I feel was somewhat metaphorical for the state of my muscles.

ancho chili slow cooker pot roastIf you are looking for another beef slow cooker meal,with Texas flair, check out Ancho Mama’s Pot Roast —  cook up a chuck roast and serve over potatoes, in tacos or on a salad.

So, did you break a sweat in the CrossFit Games Open WOD 16.1 ? Have you ever eaten or made beef short ribs? Please share in the comments below – XOXO, Jennifer 

 

 

Beef Short Ribs with Chipotle Cheese Grits #recipe for CrossFit 16.1 Recovery

Click To Tweet

Shiner Bock Beer Beef Short Ribs can be made ahead in the slow cooler -- and then the grits only take 10 minutes make.
Print
Shiner Bock Short Ribs with Chipotle Cheese Grits + CrossFit 16.1 Recap
Prep Time
15 mins
Cook Time
10 hrs
Total Time
10 hrs 15 mins
 
Course: Main Dish, Side Dish, Worout
Cuisine: American, Southern, Southwestern
Servings: 4 servings
Ingredients
For Short Ribs in Slow Cooker
  • 1 teaspoon olive oil
  • 4 pounds beef sort risbs, bone-in
  • 14 ounce can beef broth
  • 12 ounce bottle ShinerBock or other medium to dark beer
  • 1/4 cup molassas
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried thyme
  • 1 teaspoon hot sauce, like
  • 1/2 teaspoon salt
For Chipotle Cheese Grits
  • 1 cup liquid reserved from slow cooker
  • 1 1/2 cups water
  • 1 tablespoon minced chipotle in adobe (from can)
  • 1/2 teaspoon salt
  • 1/2 cup dry instant grits
  • 3 ounces Monterrey cheese, shredded
Instructions
  1. Rub olive oil in bottom of skillet, bring to high-heat.
  2. Pour Greek seasoning into shallow dish and roll each short rib though to coat.
  3. Add seasoned short ribs to skillet, searing quickly for about 30 to 60 seconds per side. Remove from heat.
  4. Add broth, beer molasses, vinegar, onion powder, garlic powder, thyme, salt and pepper sauce to slow cooker, stir to combine.
  5. Add short ribs to liquid and place lid on slow cooker. Cook on low setting for 10 to 12 hours.
  6. Ten minutes before serving, remove 1 cup of strained short ribs cooking liquid from slow cooker, add to medium pot.
  7. Add water, salt and chipotle in adobe sauce to pot and bring to boil over high heat. Reduce heat to medium and add instant grits, stirring frequently for 8 to 10 minutes or until thickened.
  8. Remove pot from heat and cheese, stir until combined.
  9. To serve, make a pile of grits and place a short rib on top. Present with strained short rib juice, if desired.

Comforting Chicken & Rice Soup Recipe – Really Helps You Feel Better!

Posted on by
9

Comforting Chicken and Rice SoupThis is a bad news, good news post. Unfortunately, it’s that time of year when the sneezes, sniffles and the stuffy-head crud comes on. But the upside is that a comforting bowl full of chicken soup (your grandmother’s remedy) actually has some merit to making you feel better — plus, it tastes great too!

Best Ever Chicken and Rice Soup

fort davis boysI whipped up a huge batch of my  Best-Ever Chicken and Rice Soup when the kids came back from our recent trip to the mountains feeling under the weather. I had them licking their colds . . . and the bottom of their bowls in record time.

Dozens upon dozens of scientific studies have investigated the basis for this centuries-old remedy — from how the hot temperature unblocks stuffy airways to how the zinc found in certain ingredients might just shorten the length of a cold. Science aside, it’s pretty much agreed on that slurping up soup helps keep you hydrated, chases away chills associated with fever and reduce certain annoying symptoms of being sick. Plus, the addition of turmeric, a golden spice related to ginger, helps to provide the antioxident power you need to start feeling better.

Immunity Boosting Turmeric Chicken Soup takes away the chills and provides nutrients you need to start feeling betterIf you’re not feeling up to par, please see a doctor to make sure it’s nothing serious. But, I’d also highly recommend a batch of my Best Ever Chicken and Rice Soup.

<——- PIN THIS

This easy soup recipe is also ideal for light dinner and lunch leftovers to keep your wellness in check every day of the year.  Plan ahead and double the recipe – freeze in single serve portions for busy or sick day convenience.

Best Ever Chicken and Rice Soup with Instantly Fresh Herbs

instantly fresh herbsI’ve used Instantly Fresh Italian Herb Blend as a recipe shortcut to lighten and brighten the broth – it’s a medley of basil, oregano, garlic, red onions, red pepper, marjoram, rosemary and sage conveniently bottled together. I love these freeze-dried Instantly Fresh Herbs by Litehouse Foods — they have a huge assortment (I also love the Mint). Find them in the produce section or herb aisle of your grocery store. Head over to my Instagram profile (@thefitfork) now through this Monday (1/4) at midnight for a flash giveaway for three free product coupons. Look for my Chicken Soup photo and follow the post instructions to enter.

Comforting Chicken and Rice Soup #FeelBetter #BowlofLove #SoupMonth

Click To Tweet

Do you have a home remedy for times when you’re feeling under the weather? What is your favorite soup? Please share in the comments below, XOXO — Jennifer  

I

Best Ever Chicken and Rice Soup with Instantly Fresh Herbs
Print
Best Ever Chicken & Rice Soup
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Course: Soup
Cuisine: American
Servings: 8 large bowls
Ingredients
  • 1 cup (dry) white or brown rice (plus water to cook rice)
  • 8 cups additional water
  • 1 pound boneless, skinless chicken breast
  • 8 cubes chicken bullion
  • 2 tablespoons olive oil
  • 1 large white onion, finely chopped
  • 1 medium yellow bell pepper, seeded and finely chopped
  • 2 long celery ribs, finely chopped
  • 2 large carrots, finely chopped
  • 2 cloves minced garlic
  • 1 teaspoon ground turmeric
  • 2 tablespoons Instantly Fresh Italian Herb Blend
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • salt and pepper to taste
Instructions
  1. Prepare rice according to package instructions. Set aside. In large stock pot, boil chicken breasts in water for 15 to 20 minutes or until no longer pink inside and internal temperature reaches a minimum of 165 F degrees.
  2. Remove chicken breasts from pot, but do not discard water. Skim off any residue not desired in soup. When chicken is cool enough to handle, pull apart with fingers or fork into large shreds. Add back to pot with water. Add bouillon cubes. Turn heat to medium low and simmer, stirring occasionally.
  3. Meanwhile, add olive oil to large skilled and bring to medium high heat. Add chopped onion, bell pepper, celery, and carrots. Sauté for 5 to 7 minutes or until vegetables are softening. Add garlic and continue to cook for 1 more minute.
  4. Add vegetables to stock pot with chicken. Return skillet to stove top. Add Instantly Fresh Herb Blend to pot with chicken and vegetables, keep simmering and stirring occasionally.
  5. To make thickening roux, melt butter in skillet over medium heat. When butter is beginning to bubble, whisk in flour and stir constantly and quickly for several minutes, or until it has turned a light golden brown. Remove skillet from heat and allow roux to cool a bit.
  6. Once roux is no longer hot (can be warm), scrape into stock pot and stir well to combine. Stir in prepared rice. Season with salt and black pepper to taste. Continue to simmer soup for 15 more minutes, or until everything heated through.