The: I'm broke and prefer to smoke but gotta eat on the cheap crock pot thread

I prefer public places but Brian is still stuck in the closet doesn't like to get out much

 

Wife made her crock-pot chili again. So good.

 

1/2 hour, you did good. Took me longer. I enjoyed it as much as canning salsa.

 

Came out good with that stout you had?

 

I made that this weekend myself!

 

Did you like it?

 

It was Amazing.

 

Chicken soup yesterday

Recipe later today..

Was awesome.

 

made the Spicy Italian Beef this weekend, was so good that I bought another roast to make again this week. I did expect a little more heat though, may add some pickeled jalapenos for the next one

 

Recipe from the food network///////////: Link below

Ingredients

• 8 ounces carrots, sliced 1/4 inch thick (about 3 large carrots)
• 6 ounces celery, sliced 1/4 inch thick (about 5 large stalks)
• 1/4 small onion, peeled and root end intact
• 2 large sprigs parsley, plus 1/4 cup chopped leaves
• 2 large sprigs thyme
• 1 bay leaf
• Kosher salt
• 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
• 8 cups low-sodium chicken broth
• 6 ounces wide egg noodles (about 4 cups)
• 1 to 2 tablespoons freshly squeezed lemon juice
• Freshly ground black pepper
• (my twist) one can of low sodium sweet peas

Directions


Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.

Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.

While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.



Link:
http://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-chicken-noodle-soup-3364248

 

Going to do this one!

 

Try using hot giardinara instead then if you'd like it hotter I'd add chopped, pickled jalapenos and let them go for about 30 minutes to cook in to the mix. Just my 2 cents.

 

store didnt have the hot, so i just settled for regular this time. thanks for the tip

 

To be honest and completely transparent, I had once grabbed the "hot" giardinara on accident (alcohol may have been a factor) and proceeded to make a pot full. My girlfriend at the time threatened to either break up or cut me off, her daughters thought I had played an evil joke on them after annihilating roughly half of a 3lb roast and the ensuing after-burn the following day. I could only apologize and offer them each an ice cream sandwich to take to the bathroom with them...

That is the reason why I initially recommended using the mild and keeping the hot as a garnish for those who wanted it.

 

i shall test the gf and myself when i make it

 

My friends 8 and 10yr old girls ask for jalapenos....on their burger...and they are as white as this background

 

I love spicy food.

But every time I eat it I get a serious case of hiccups. So much so that I avoid spicy food now

Anyone else experience that?